Okay, so by now you know I’m on a casserole kick in preparation for the birth of my baby girl. Here’s another one that I love. This chicken tamale casserole really sticks with the no pressure theme as it is easy to make, takes little prep, and is a great weeknight meal. The inspiration for this recipe came from Cooking Light but I made some significant changes and turned it into “my own”. I hope you enjoy my experiment!
Mexican flavors are highlighted with green chiles, cumin, and red pepper. The tamale part of this casserole is made from a corn bread mix that soaks up and pairs well with the enchilada sauce. Like I do for most casseroles, soups, and other dishes that call for chicken – I used a rotisserie chicken. Seriously, always keep a rotisserie chicken on hand!
Chicken Tamale Casserole
1c pre-shredded 4-cheese Mexican blend cheese, divided
1/3 c milk
1 tsp ground cumin
½ tsp salt
½ tsp pepper
1/8 tsp ground red pepper
1 (14 ¾ oz) can cream-style corn
1 (8.5oz) box corn muffin mix
1 (4oz) can chopped green chiles, drained
1 (10oz) can red enchilada sauce
2c shredded cooked chicken breast
½ c sour cream
cilantro (for garnish, optional)
Preheat oven to 400F.
Combine ¼ c cheese and next 9 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13x9” baking dish coated with cooking spray.
Product plug: I prefer to use Jiffy corn bread mix. I like how light the corn bread turns out and I also like the bit of sweetness it adds. As for the enchilada sauce, I prefer Chi-Chi’s brand. It tastes more authentic and less like it’s been sitting in a can for months. But you can obviously use whatever suits you best or whatever you have on hand :)
Bake at 400F for 15 mins or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¾ c cheese. Bake at 400F for 15 mins or until cheese melts. Remove from oven; let stand 5 mins. Cut into 8 pieces; top each serving with 1 tbsp sour cream.