Chicken Tamale Casserole
An Easy Mexican Flavored Dish using cooked/rotisserie chicken, delicious flavors and Jiffy corn muffin mix.
Course: Main Course
Cuisine: Mexican
Author: Catherine's Plates
9 x 13 baking dish
large mixing bowl
- 2 (8.5oz) boxes Jiffy Corn Muffin Mix (or other favorite brand)
- 3/4 cup milk
- 1 large egg
- 1 (4oz) can diced green chilies
- 3 TBS homemade taco seasoning or 1 packet of store bought taco seasoning (DIVIDED)
- 1 (14.5oz) can cream style corn
- 1 (10oz) can green enchilada sauce
- 3 cups fully cooked & shredded chicken breast (rotisserie can be used or look up my Baked Chicken recipe to make your own chicken.)
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack or other flavored cheese
- optional toppings: sour cream, cilantro, tomatoes, olives
Lightly spray a 9 x 13 baking dish and set aside. Preheat oven to 400 degrees.
In a large mixing bowl mix together Jiffy Corn Muffin mix, milk, egg, creamed corn, diced green chilies and 2 TBS taco seasoning. SEARCH my site for my Homemade Taco seasoning if you would like to make your own. Pour mixture into prepared baking dish and spread evenly. (The mixture will appear loose.) Bake in preheated oven for 20-25 minutes uncovered until top is not jiggly. NOTE: We are not fully cooking the corn bread mixture yet, just 1/2 way. It will finish cooking in the 2nd half of this recipe. Remove from oven and using a large straw poke holes all over the surface of the cornbread. (It will appear somewhat wet and that's fine.)
Pour the enchilada sauce all over the cornbread getting into the holes as much as possible.
Mix 1 TBS taco seasoning in with the 3 cups of cooked shredded chicken and spread evenly over the cornbread.
Sprinkle with the shredded cheeses.
Bake in oven at the same temperature of 400 degrees for 15-20 minutes until cheese has melted and is golden brown. Rest for 5 minutes before serving.
Garnish with your favorite toppings. Enjoy.