Easy Chicken Tamale Casserole (Print Version)
# Ingredients:
→ Base layer
01 -
Cornbread mix, 16 oz package
02 -
Milk, 3/4 cup
03 -
1 large egg
04 -
Diced green chiles, 7 oz can, drained
05 -
Creamed corn, 14.5 oz can, undrained
→ Topping and filling
06 -
Rotisserie chicken, chopped, 3 cups
07 -
Green enchilada sauce, 10 oz can
08 -
Taco seasoning, 2 tablespoons, divided
09 -
Shredded cheddar cheese, 1 cup
10 -
Shredded monterey jack cheese, 1/2 cup
# Instructions:
01 -
Preheat your oven and lightly coat a 9x13-inch baking dish with non-stick cooking spray.
02 -
In a large mixing bowl, combine cornbread mix, milk, egg, green chiles, 1/2 tablespoon taco seasoning, and creamed corn. Stir just until evenly mixed, then spread the batter evenly in your prepared dish.
03 -
Bake at 400°F for 20-25 minutes until the cornbread base is just set and showing a light golden color.
04 -
While the base bakes, toss your chopped chicken with the remaining taco seasoning in a mixing bowl until well coated.
05 -
Pierce the warm cornbread all over with a wooden skewer. Pour the green enchilada sauce evenly over top, letting it soak in. Layer with the seasoned chicken and top with both cheeses.
06 -
Return to the 400°F oven for 15 minutes more, until the cheese is completely melted and getting golden brown at the edges. Let rest for 5 minutes before serving.
# Notes:
01 -
The cornbread base is intentionally soft, similar to traditional tamale masa
02 -
Can substitute chicken with black beans, shredded pork, or ground beef
03 -
Excellent with toppings like fresh cilantro, salsa, sour cream, or lime