{"id":85561,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chicken-tamale-bake\/"},"modified":"2024-08-25T20:13:26","modified_gmt":"2024-08-26T01:13:26","slug":"chicken-tamale-bake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chicken-tamale-bake\/","title":{"rendered":"Chicken Tamale Casserole"},"content":{"rendered":"

Chicken tamale casserole is one of those comforting bakes that is simple to assemble and always a crowd pleaser. It has a flavorful base of chile-studded, cheesy cornbread topped with spiced chicken and more cheese, and it’s ready to enjoy in well under an hour. To round out the meal, serve it with black bean salad<\/a> or a bright jicama citrus salad<\/a>, and you’ll have a festive dinner any night of the week.<\/p>\n

Ingredients for Chicken Tamale Casserole<\/h2>\n

Cornbread:<\/h3>\n
    \n
  • Egg: <\/strong>A single lightly beaten egg combines with the other ingredients to bind them together.<\/li>\n
  • Cream-style corn: <\/strong>Creamed corn adds moisture and sweetness to the bottom layer of the bake.<\/li>\n
  • Cornbread or corn muffin mix: <\/strong>A single package of cornbread mix adds a sweet, tender bottom layer that complements the spiced chicken topping.<\/li>\n
  • Green chiles: <\/strong>Canned, chopped chiles add mild heat to the cheesy cornbread base.<\/li>\n
  • Milk: <\/strong>A bit of 2% milk mixes with the cornbread mix, adding moisture.<\/li>\n
  • Mexican cheese blend: <\/strong>A shredded Mexican cheese blend is stirred into the cornbread and melts as it bakes. A young cheddar or Monterey Jack would also be delicious.<\/li>\n<\/ul>\n

    Topping:<\/h3>\n
      \n
    • Chicken:\u00a0<\/strong>Shredded chicken adds protein. A rotisserie chicken simplifies things and would be perfect for this.<\/li>\n
    • Enchilada sauce: <\/strong>Canned enchilada sauce adds moisture and seasoning to the meat.<\/li>\n
    • Cumin:\u00a0<\/strong>Bright cumin is a classic flavor in Mexican and Southwestern dishes.<\/li>\n
    • Onion powder: <\/strong>A little onion powder adds allium flavor without having to chop or risk underdone onions in the casserole.<\/li>\n
    • Mexican cheese blend:\u00a0<\/strong>More cheese is sprinkled on the casserole, giving it a gooey, melty layer on top.<\/li>\n
    • Green onions, tomatoes and avocado (optional): <\/strong>Either add these extra ingredients after cooking or lay out bowls of toppings when you serve, and guests can help themselves.<\/li>\n<\/ul>\n

      Directions<\/h2>\n

      Step 1: Make the cornbread base<\/h3>\n

      \"ShreddedSarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n

      Preheat the oven to 400\u00b0F. Combine the egg, creamed corn, cornbread mix, chiles, milk and cheese in a large bowl and stir just until the dry ingredients are moistened. Transfer the batter to a greased 13×9-inch baking dish, and bake until light golden brown and a knife or toothpick inserted in the center comes out clean, 15 to 18 minutes.<\/p>\n

      Step 2: Cook the chicken<\/h3>\n

      \"13x9Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n

      In a large skillet, combine the cooked shredded chicken, enchilada sauce, cumin and onion powder. Bring to a boil while stirring occasionally. Reduce the heat and simmer, uncovered, for about five minutes. Spread the chicken mixture over the baked cornbread and sprinkle with the remaining cheese.<\/p>\n

      Editor’s Tip: <\/em>Placing chicken meat in a stand-mixer bowl and mixing on low with the paddle attachment is a fast and easy way to shred chicken.<\/p>\n

      Step 3: Bake and serve<\/h3>\n

      \"13x9Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n

      Put the casserole back in the heated oven and bake until the cheese is melted, 10 to 12 minutes. Let the dish stand for 10 minutes before serving. Serve with the toppings directly on the casserole, or let guests help themselves.<\/p>\n

      \"13x9Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n

      Chicken Tamale Casserole Variations<\/h2>\n
        \n
      • Make it spicy: <\/strong>There are many ways to increase the heat level on this casserole. Add cayenne pepper at the same time as the cumin, use a spicy cheese, find an extra-hot enchilada sauce, incorporate a bit of chile in adobo sauce or offer fresh jalapeno slices as a topping.<\/li>\n
      • Change up the chicken:\u00a0<\/strong>Instead of chicken, try Mexican chorizo, pulled pork, ground beef or beef brisket. Cook the meat, shred or crumble it, then add it to the skillet with the enchilada sauce.<\/li>\n
      • Offer more toppings: <\/strong>Why stop at green onions, tomatoes and avocado? Sour cream, black olives and fresh cilantro would also be delicious<\/li>\n<\/ul>\n

        How to Store Chicken Tamale Casserole<\/h2>\n

        Chicken tamale casserole leftovers can be stored covered in the refrigerator for three to four days. For the best results, save the toppings until you’re ready to serve.<\/p>\n

        Can you make chicken tamale casserole ahead of time?<\/h3>\n

        The cornbread base and chicken topping can be made and stored separately for one to two days. Combine them, add the cheese and bake according to directions when you’re ready to serve.<\/p>\n

        Chicken Tamale Casserole Tips<\/h2>\n

        \"SingleSarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n

        Can I use green enchilada sauce instead of red?<\/h3>\n

        A tomatillo-based enchilada sauce would be equally delicious, so use whichever you prefer.<\/p>\n

        Is it possible to add more veggies to this casserole?<\/h3>\n

        If you wanted to up the veggie content in this casserole, saute onions, peppers, frozen corn, zucchini or kale in a skillet, then add the chicken and enchilada sauce and proceed with the directions.<\/p>\n

        How do you make this casserole vegetarian?<\/h3>\n

        If you’d like a vegetarian version, leave out the chicken and replace it with 2 cups of vegetarian chicken substitute, vegetarian “meat” crumbles or chopped vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Everyone will love the layers of flavor in this chicken tamale casserole: a tender cornbread base, chicken bathed in enchilada sauce and a topping of gooey cheese, all combined into one comforting dish.<\/p>\n","protected":false},"author":7061,"featured_media":2084890,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304162,306854,306849,305883,307330,304328,305903,305271,304292,305487,304338,304515,304390,303966,304368,303887,306848,304268,307307,305383,305374,324623,304388,304560,304150,303883,304353,304403],"categories-v2":[308503,308500,309439,309608,309605,311532,310369,311552,308988,308319,308984,308481,340579,309216,308305,310796,308992,308880,308761,308495,308745,308478,309603,259483,310342,309391,309381,309177,308752,308915,309434,308476,309005,308812],"coauthors":[112911],"recommended_recipes":[{"post_title":"Tamale 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Casserole","post_link":"\/recipes\/chicken-vegetable-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Vegetable-Casserole_EXPS_TOHD24_27962_AlejandroMonfort_15.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chicken-Tamale-Casserole_EXPS_TOHD24_193064_SarahTramonte_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chicken-tamale-bake\/","name":"Chicken Tamale Casserole","datePublished":"2018-01-01","dateModified":"2024-08-25","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chicken-Tamale-Casserole_EXPS_TOHD24_193064_SarahTramonte_5.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Everyone will love the layers of flavor in this chicken tamale casserole: a tender cornbread base, chicken bathed in enchilada sauce and a topping of gooey cheese, all combined into one comforting dish.","recipeIngredient":["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","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","Optional: Chopped green onions, tomatoes and avocado"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the cornbread base","text":"Preheat the oven to 400\u00b0F. Combine the egg, creamed corn, cornbread mix, chiles, milk and cheese in a large bowl and stir just until the dry ingredients are moistened. Transfer the batter to a greased 13x9-inch baking dish, and bake until light golden brown and a knife or toothpick inserted in the center comes out clean, 15 to 18 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_193064_SarahTramonte_1_Social.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Cook the chicken","text":"In a large skillet, combine the cooked shredded chicken, enchilada sauce, cumin and onion powder. Bring to a boil while stirring occasionally. Reduce the heat and simmer, uncovered, for about five minutes. Spread the chicken mixture over the baked cornbread and sprinkle with the remaining cheese. Editor's Tip: Placing chicken meat in a stand-mixer bowl and mixing on low with the paddle attachment is a fast and easy way to shred chicken.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_193064_SarahTramonte_2_Social.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Bake and serve","text":"Put the casserole back in the heated oven and bake until the cheese is melted, 10 to 12 minutes. Let the dish stand for 10 minutes before serving. Serve with the toppings directly on the casserole, or let guests help themselves.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_193064_SarahTramonte_3_Social.jpg?resize=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 364 calories","fatContent":"17g fat (7g saturated fat)","cholesterolContent":"81mg cholesterol","sodiumContent":"851mg sodium","carbohydrateContent":"35g carbohydrate (9g sugars","fiberContent":"4g fiber)","proteinContent":"21g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4,"reviewCount":20,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bella500"},"reviewBody":"I don't understand the \"too sweet\" comments. Regular Jiffy is perfect for this recipe, it's no sweeter than regular corn bread. This is my family's favorite thing I make! I make it exactly as the recipe calls, and serve it with a bagged southwest salad. The crunch goes great with the softer entree. We LOVE THIS. And it's so easy and quick to make. If I'm in a huge rush I grab the shredded rotisserie chicken from the deli area to save time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rellierae"},"reviewBody":"I love tamales! This was great except even my sweet-loving hubby thought the casserole was too sweet. It was the fault of the sweet muffin mix. Next time I'll make my own. I've already found a recipe for a copycat, I just need to leave out the 1\/3 c. of sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ddmyers83"},"reviewBody":"We really enjoyed this meal. I did make my own cornbread \ud83e\udd17","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Thomas142"},"reviewBody":"Be aware that, depending on the muffin mix you are able to find in the store, it might be sweet. Ours was and that ruined it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary7484"},"reviewBody":"

        It was just ok. Probably will not save recipe.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary808"},"reviewBody":"

        I tried not expecting family to like it. They loved it.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBlowdryer"},"reviewBody":"I took this basic recipe and tailored it for my family. It is one of our favorite meals. I added a chopped jalape\u00f1o and whole kernel corn vs creamed corn to the corn meal. I also added a can of rotel to the chicken with the juice of a lime and some fresh cilantro. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"carolDawson"},"reviewBody":"We gobbled this one down! I love that this is a good basic recipe that lends itself to \"personalization.\" While I have issues with reviewers who note 6-8 substitutions, then give the recipe 1 star (\"I used soy sauce instead of vanilla, and it tasted terrible\"), this one is easily and successfully altered. I didn't have cumin, so used chili powder. Sauteed onions with the chicken. (peppers would work also), more garlic, didn't have green chilies--used 1\/2 can of Ro-Tel. Definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PrplMonky5"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeController"},"reviewBody":"This was very good! It was easy to make and bake and was something outside of our usual dinner. We followed the recipe exact, using a box of the Famous Dave Jalapeno Cornbread mix which was tasty. Topped with the tomatoes, green onions and guacamole. Served with refried beans. Will make this again!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarolLynnW"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"brookestahl"},"reviewBody":"The Chicken Tamale Bake was a big hit with my crew!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"koppkidsmom"},"reviewBody":"EXCELLENT!!! Loved this recipe and the family loved it too. Will be making again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Becky"},"reviewBody":"Vey easy and tasty. Only thing I will change next time is add more chicken","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dkawaller"},"reviewBody":"Reheated the frozen half and it was great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aquarelle"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCactus"},"reviewBody":"Way too sweet for my family. I followed the recipe exactly as written..but the combo of Jiffy mix and sweet creamed corn was sweeter than we like when expecting a more savory dish. Would be a satisfying dish for young children. Will go back to my old tamale pie recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ktype"},"reviewBody":"Family didn't eat the leftovers....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DianeC23"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JGa2595176"},"reviewBody":"Interesting take on tamales and easy enough to though together. We added sour cream, chopped green onions and shredded cheese on the side. 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