Chicken Tamale Casserole - 4 Sons 'R' Us
This Chicken Tamale Casserole offers the comforting flavors of traditional tamales in a simple, layered dish. It's perfect for a weeknight dinner, packed with shredded chicken, enchilada sauce, and topped with cornbread. A family favorite that is both delicious and satisfying!
Equipment
- 1 9x13 inch baking dish
- 2 mixing bowls
- 1 whisk
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 aluminum foil
- 1 oven
Ingredients
- 2 cups cooked shredded chicken
- 1 can black beans 15 oz, drained and rinsed
- 1 can corn 15 oz, drained
- 1 can red enchilada sauce 10 oz
- 1 cup salsa
- 2 cups shredded cheese cheddar or Mexican blend
- 1 package cornbread mix 8.5 oz
- 1 large egg
- 1 cup milk
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- optional sour cream
- optional green onions
- optional cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, enchilada sauce, salsa, 1 cup of shredded cheese, cumin, salt, and black pepper. Mix until well combined.
- Spread the chicken mixture evenly in the bottom of a greased 9x13 inch baking dish.
- In a separate bowl, prepare the cornbread mix according to the package instructions. Stir in the egg and milk until fully incorporated.
- Pour the cornbread batter evenly over the chicken mixture in the baking dish.
- Bake in the preheated oven for 30 minutes, or until the cornbread is golden brown and cooked through.
- Remove from the oven and sprinkle the remaining 1 cup of shredded cheese on top. Return to the oven for an additional 10 minutes, until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Top with optional sour cream, green onions, or cilantro if desired.
Notes
For added heat, incorporate diced jalapeños or hot sauce into the chicken mixture. This casserole can be made ahead of time and stored in the refrigerator before baking. Just increase the cooking time to ensure it's heated through.