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Chicken Tamale Bake

When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. —Jennifer Stowell, Smithville, Missouri
  • Total Time
    Prep: 10 min. Bake: 25 min. + standing
  • Makes
    8 servings


  • 1 large egg, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 can (4 ounces) chopped green chiles
  • 1/3 cup 2% milk
  • 1/4 cup shredded Mexican cheese blend
  • 2 cups coarsely shredded cooked chicken
  • 1 can (10 ounces) enchilada sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1-3/4 cups shredded Mexican cheese blend
  • Optional: Chopped green onions, tomatoes and avocado


  • Preheat oven to 400°. In a large bowl, combine the first 6 ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
  • In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese.
  • Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.
Nutrition Facts
1 piece: 364 calories, 17g fat (7g saturated fat), 81mg cholesterol, 851mg sodium, 35g carbohydrate (9g sugars, 4g fiber), 21g protein.

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Average Rating:
  • CarolLynnW
    Dec 8, 2019

    It was good, I would give it 4 stars but my husband would give it more than 5, so I went with 5. Followed the recipe except shredded cheddar, jack, and other cheese fresh.

  • Dkawaller
    Oct 20, 2019

    Reheated the frozen half and it was great!

  • SarahB0778
    Apr 17, 2019

    No comment left

  • koppkidsmom
    Nov 15, 2018

    EXCELLENT!!! Loved this recipe and the family loved it too. Will be making again and again!

  • Aquarelle
    Mar 25, 2018

    Wow! I was pleasantly surprised at how good this was! My husband, my daughter and I each had two servings tonight. It's a lot of food for a 3-person household, but I think the leftovers will be gone within a couple of days. I topped it with sliced black olives, thinly-sliced green onions and diced tomato after removing it from the oven and letting it sit for 10 minutes, and served it with Mexican rice. Will definitely make this again.

  • PrplMonky5
    Jan 4, 2018

    This was so so so good! For the shredded chicken, I cooked cubed chicken breast in a pan with some olive oil. When it was done I "shredded" it with a fork. I omitted the green chilies because I have trouble with spicy food. Other than that, I cooked it as-is. It was delicious. I topped ours with tomato, green bell pepper, onion, and sour cream (for me) to balance out the mild spices of the enchilada sauce. I can't wait to make this one again!

  • Alyson214
    Dec 29, 2017

    No comment left

  • JGa2595176
    Aug 18, 2016

    Interesting take on tamales and easy enough to though together. We added sour cream, chopped green onions and shredded cheese on the side. It was tasty, but wasn't a giant hit.

  • DianeC23
    Jun 29, 2016

    Very easy to make, and quite tasty! I left out some of the spice to fit my family's preferences, but you could easily make this medium or hot, depending on the enchilada sauce used. I'll make this one again!

  • brookestahl
    Apr 17, 2016

    The Chicken Tamale Bake was a big hit with my crew!