Chicken Tamale Casserole
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I love tamales! When we go to Mexican restaurants, it is usually one of the first things I order if they are available. What I don’t love is the work that goes into making them at home. So, I went searching for an easier way and came up with chicken tamale casserole. It is so easy to make and has all the flavor of a traditional tamale.
Turning traditional tamales into a casserole makes it perfect for a weeknight meal when you don’t have a lot of time to get dinner on the table.
What You’ll Need:
1 box of Jiffy Corn Muffin Mix
1 can creamed style corn
1/2 cup milk
2 tsp cumin
1 tsp chili powder
2 eggs
2 1/2 cups shredded cooked chicken
1 (10 oz) can of enchilada sauce
2 cups shredded cheddar cheese
Let’s Make It:
1) Preheat oven to 400 degrees. Spray a 9×13 casserole dish {or 4 ramekins} with nonstick cooking spray.
2) Mix 1 cup of chicken and 1/2 cup of enchilada sauce. Add chicken mixture into bottom of the baking dish.
3) Mix corn muffin mix, corn, eggs, milk, cumin and chili powder in a large bowl. Stir well to combine.
4) Pour corn mixture on top of chicken in the baking dish. Bake for 20 minutes. {If using ramekins versus a large baking dish, recommend dropping this to 15 minutes}
5) Remove from oven and cut 6 large slits in the top of the corn mixture. Pour the remainder of the enchilada sauce over top of the corn. Top with the remainder of the chicken and shredded cheese. Bake for an additional 15 – 20 minutes.
This casserole is so good that I find myself making it just about every other week. I’m sure my family will get sick of it soon but for now I am enjoying it.
Ingredients
- 1 box of Jiffy Corn Muffin Mix
- 1 can creamed style corn
- 1/2 cup milk
- 2 tsp cumin
- 1 tsp chili powder
- 2 eggs
- 2 1/2 cups shredded cooked chicken
- 1 10 oz can of enchilada sauce
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees. Spray a 9x13 casserole dish {or 4 ramekins} with nonstick cooking spray.
- Mix 1 cup of chicken and 1/2 cup of enchilada sauce. Add chicken mixture into bottom of the baking dish.
- Mix corn muffin mix, corn, eggs, milk, cumin and chili powder in a large bowl. Stir well to combine.
- Pour corn mixture on top of chicken in the baking dish. Bake for 20 minutes.
- Remove from oven and cut 6 large slits in the top of the corn mixture. Pour the remainder of the enchilada sauce over top of the corn. Top with the remainder of the chicken and shredded cheese. Bake for an additional 15 - 20 minutes.
If you want to make this vegetarian, swap the chicken with some bell peppers and onions on the top and bottom. Just saute the peppers and onions for 2-3 minutes before using them in the recipe.
What is your favorite Mexican dish? Do you find ways to make your restaurant favorites at home easier?
This recipe is shared at the list of fabulous parties found here.
