Chicken Tamale Bake Casserole

This Mexican casserole has an amazing crust.  This was very easy to make tasted delicious.  Ted and I have tried a lot of recipes that usually have beef but this was with chicken and it was terrific. We topped it with sour cream, scallion and I wished that I had gotten black olives and jalapenos for the top too… time!

Serves 8



  • 1 large egg, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup 2% milk
  • 1/4 cup shredded Mexican cheese blend
  • 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
  • Chopped green onions, tomatoes and avocado, optional


  • 1. Preheat oven to 400°. In a large bowl, combine the first six ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13×9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
  • 2. In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over corn bread layer; sprinkle with cheese.
  • 3. Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado. Yield: 8 servings.

Nutritional Facts

1 piece (calculated without optional toppings): 364 calories, 17g fat (7g saturated fat), 81mg cholesterol, 851mg sodium, 35g carbohydrate (9g sugars, 4g fiber), 21g protein.


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