Chicken Tamale Bake

Name: Chicken Tamale Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 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 chilies; 1/3 cup 2% milk; 1/4 cup shredded Mexican cheese blend; TOPPING:; 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; Chopped green onions, tomatoes and avocado, optional

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

Ingredients

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 chilies
1/3 cup 2% milk
1/4 cup shredded Mexican cheese blend
TOPPING:
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
Chopped green onions, tomatoes and avocado, optional

Directions

Preheat oven to 400°. In a large bowl, combine the first six 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 (calculated without optional toppings): 364 calories, 17g fat (7g saturated fat), 81mg cholesterol, 851mg sodium, 35g carbohydrate (9g sugars, 4g fiber), 21g protein.

Originally published as Chicken Tamale Casserole in Simple & Delicious April/May 2016

Reviews

My Review

Click stars to rate

Average Rating:

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!
koppkidsmom

Apr 2, 2017

Excellent!!! Very easy to make and the family loved it. Will be making again!
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!