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Chicken Tamale Casserole

This Cheesy Chicken Tamale Casserole is a fast and effortless household weeknight dinner with all of the tastes of classic tamales with the fuss!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 294kcal
Author Susan


  • 1 package corn-muffin mix (about 8½ oz)
  • 2 eggs, lightly beaten
  • 3 cups shredded cooked chicken, from rotisseri- chicken
  • 1 can cream-style corn
  • ½ cup milk
  • 1 tsp chili-powder
  • 2 cups shredded taco-cheese blend, divided
  • ½ tsp cumin
  • cups enchilada-sauce

Topping (Optional)

  • sour-cream
  • sliced black-olives
  • shredded lettuce
  • salsa
  • finely chopped-cilantro
  • diced tomato
  • chopped green-onions


  • Preheat oven to 400°F. Lightly spray with a 9×13" casserole dish with non-stick cooking-spray, put aside.
  • In a large-bowl, combine the corn muffin mix, cream-style corn, milk, eggs, chili-powder, cumin and 1 cup of cheese. Stir till blended then pour into the casserole dish. Bake about 20minutes.
  • Remove from oven and use a knife to pierce the cornbread mix many times around. Pour the enchilada-sauce throughout the surface of the casserole. Top with the shredded-chicken & sweet-cheese. Bake about 20minutes.
  • Let to cool for 10minutes before cutting to bits & serving together with optional toppings.