Chicken Tamale Casserole is a layered casserole with cornbread that gets topped with chicken, enchilada sauce, and gooey melted cheese. Homemade tamales can be a bit time consuming but when you’re in a hurry and want the taste of tamales give this chicken tamale casserole a try.  The cornbread mix replaces the tamale and has some shredded chicken already on hand. This recipe was from Taste of Home back in 2012 that was pretty trendy on Pinterest.  I cut the recipe in half so it would only make 4 servings instead 8.

Ingredients: 

Wet ingredients for cornbread mix: milk, egg, chopped green chilis and canned creamed corn  Corn Bread Mix: Pick up a box of Jiffy Cornbread and mix it with the wet ingredients. Some cumin and pepper are added for a little kick.  A homemade cornbread recipe can be used here as well. Make sure it fits into 8X8 casserole dish.  Shredded Chicken: Make your own using a slow cooker or Instant Pot. 

How to make Chicken Tamale Casserole  

  1. Preheat oven to 400°.
  2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 8 x 8–inch baking dish coated with cooking spray.  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¾ cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

OTHER RECIPES YOU MIGHT ENJOY 

White Chicken Enchiladas Bubble Up Enchiladas Skinny Beef Enchiladas  Breakfast Enchiladas  Slow Cooker Chicken Enchiladas  *If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.   2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 8 x 8–inch baking dish coated with cooking spray.   3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¾ cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 4 pieces; top each serving with 1 tablespoon sour cream. 4. Cut into 4 equal servings, serving size is 1 slice.