Description
This Chicken Tamale Casserole combines tender shredded chicken, a sweet and fluffy cornbread base, creamy enchilada sauce, and melted cheddar cheese for a comforting, crowd-pleasing meal that’s perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 box (8.5 ounces) corn muffin mix
- 2 large eggs
- 1/3 cup sour cream
- 1 can (14.75 ounces) creamed corn
- 1 1/2 cups shredded cheddar cheese
- 1 cup enchilada sauce
- 1/2 teaspoon baking powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine corn muffin mix, eggs, sour cream, creamed corn, baking powder, cumin, and chili powder until just mixed.
- Pour batter into the prepared dish and spread evenly.
- Bake for 20 minutes, or until lightly golden and set. Use a fork to poke holes throughout the base.
- Pour enchilada sauce evenly over the baked base, then layer shredded chicken and top with shredded cheddar cheese.
- Return to the oven and bake for an additional 15 minutes, or until cheese is melted and bubbly.
- Let cool for 10 minutes, then top with sour cream and chopped parsley before serving.
Notes
- Pre-baking the cornbread base prevents sogginess.
- Adjust enchilada sauce to taste for spiciness.
- Reheats well for leftovers, either in the oven or microwave.
- Vegetarian version: substitute chicken with beans or roasted vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg