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Chicken Tamale Casserole

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8


  • 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


  1. Preheat oven to 400 degrees. Spray a 9x13 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.
  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.