Spicy Chicken Tamale Casserole

Spicy Chicken Tamale Casserole


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This meal inspired by the traditional Mexican dish combines a crumbly cornbread mix with chile peppers, and tops it with shredded rotisserie chicken and melted cheese. A green enchilada sauce ties the fiery casserole together.

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

6-8 servings


  • 1 8.5 oz. package Cornbread Mix
  • 1/3 C. 2% Milk
  • 1 Egg
  • 1 1/2 Tbs. Taco Seasoning, divided
  • 1 14.75 oz. can Cream-Style Corn
  • 1 4 oz. can Chopped Green Chiles
  • 1 10 oz. can Green Enchilada Sauce, divided
  • 2 C. Cooked Rotisserie Chicken, shredded
  • 3/4 C. Shredded Mexican Cheese Blend

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Preheat oven to 400 degrees. Lightly grease an 8x8" casserole dish with nonstick cooking spray. In a large mixing bowl, stir together the cornbread mix, milk, egg, 1/2 Tbs. taco seasoning, cream-style corn, and green chiles until well-blended. Pour mixture into prepared dish. Bake for about 25 minutes until cornbread is almost set. Use a fork to poke holes across the cornbread mixture. Pour 3/4 of the enchilada sauce over the cornbread. In a large bowl, combine the shredded chicken with the remaining taco seasoning and toss to coat. Cover the top of the cornbread casserole with the shredded chicken. Drizzle the casserole with the remaining enchilada sauce, then sprinkle with the cheese blend. Return dish to oven and bake for 15 minutes, or until cheese has melted.

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