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Home / Recipes
45 minutes
4.56 from 167 votes
63 Comments

Chicken Tamale Casserole

Jump to RecipePrint Recipe
  • 1018
by: Joanna Cismaru
10.03.20

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Chicken Tamale Casserole in a Skillet made from scratch! Delicious cornbread crust topped with shredded chicken, enchilada sauce and loads of cheese, and clocking in at under 300 calories per serving!

Chicken Tamale Casserole in a Skillet fresh out of the oven

I love love this chicken tamale casserole or pie or whatever you want to call it. I really do think that cornmeal is underrated. We need to cook more with cornmeal because look at the wonderful dishes you can create with it. Trust me when I tell you that this is a true comfort food. I’m talking lots of chicken, cheese and sauce, and lots of yumminess.

To top it all off, it’s really easy to make. I don’t think I need to tell you too much more because this casserole speaks for itself.

What Is A Tamale?

Tamale is a Mexican dish of seasoned meat wrapped in cornmeal dough and then steamed or baked in corn husks. You can then discard of the corn husks or use them as an all natural plate to eat the delicious tamales off of. Yep, pretty cool!

Now my dish here is not authentic by any means, it’s a casserole version with some of the same flavors, a cornbread crust topped with enchilada sauce, chicken and lots of cheese.

Chicken Tamale Casserole in a Skillet with a slice coming out of it

Ingredients

CORNBREAD

  • Dry ingredients – Cornmeal, salt, baking powder, sugar.
  • Wet ingredients – Buttermilk, melted unsalted butter, 1 egg, 1 can of creamed corn, and 1 can of diced green chilis.

CASSEROLE

  • Cooked Chicken – I usually just buy a rotisserie chicken, shred it and use both white and dark meat.
  • Enchilada sauce – 1 can, if you’d prefer to make it fresh please refer to my recipe listed down below.
  • Cheese – I used freshly shredded Monterey Jack cheese today. You can substitute this for cheddar or any kind of cheese that melts down well.
  • Cilantro – Chopped up fine and sprinkled liberally over top, totally optional if you’re not a cilantro fan.
  • Avocado – This will add a nice buttery texture to your finished dish.
  • Jalapeno –for a little bit of heat.
  • Pomegranate seeds – for garnish.
process shots showing how to make chicken tamale pie

How To Make Chicken Tamale Casserole

CORNBREAD

  1. Preheat your oven: To 400 F degrees.
  2. Combine the cornbread ingredients: Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles.
  3. Bake the cornbread: Pour the cornbread mixture into a large skillet or a 9×9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done. When a clean toothpick inserted in the center of the cornbread comes out clean, it’s done.

ASSEMBLY

  1. Score the cornbread: When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon. Pour the remaining enchilada sauce over the top of the cornbread and spread. Top with shredded chicken and all the cheese.
  2. Finish the Beef Tamale Casserole: Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top. Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings and you’re done!
Chicken Tamale Casserole in a Skillet

Want To Make Your Own Enchilada Sauce?

Making your own homemade enchilada sauce will really take this dish to the next level, believe me. I chose to use store bought today because I wanted to showcase how to achieve great flavor with relative ease. I have a recipe here on the blog for making this sauce yourself, it’s easy and super tasty!

What Else Can I Use In Beef Tamale Casserole?

There’s lots you can add or tweak in this dish, while I think the recipe described above is an absolute knock out any way you slice it, don’t be afraid to play around with your new favorite casserole.

Ground beefCheddar cheeseBell peppers
Ground porkMozzarellaSweet potato
Ground vealQueso FrescoBlack Beans
SausageProvolonePeas
A combination of above meatsTex Mex CheesePotatoes

a slice of Chicken Tamale Casserole on a white plate

Want To Make This Dish Ahead?

You can store this dish in the fridge for 3 – 4 days as long as it’s stored in an airtight container or otherwise tightly sealed.

FREEZER

This entire chicken tamale casserole can be popped in the freezer, as long as it’s tightly sealed. It can be stored this way for up to 6 months and just needs to thaw out overnight in the fridge when ready to eat. Just pop it in the oven set at 350 F degrees for 30 minutes when ready to enjoy!

More Must Try Delicious Recipes:

  • Beef Tamale Recipe
  • One Pot Cheesy Taco Orzo
  • Skillet Shepherd’s Pie
  • Fiesta Chicken Skillet Cobbler
  • Skillet Lasagna
  • Skillet Chicken Pot Pie
  • Chicken Piccata Pasta
  • Skillet Chicken Satay

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chicken tamale casserole topped with slices of avocado and pomegranate seeds

Chicken Tamale Casserole

4.56 from 167 votes
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
Chicken Tamale Casserole in a Skillet made from scratch! Delicious cornbread crust topped with shredded chicken, enchilada sauce and loads of cheese, and clocking in at under 300 calories per serving!

Ingredients

For Cornbread

  • 1/2 cup cornmeal
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 egg
  • 4 tablespoon butter unsalted, melted
  • 1/3 cup buttermilk
  • 1 cup creamed corn
  • 4.5 ounce diced green chiles 1 can

Tamale Casserole

  • 2 cups chicken cooked, shredded white or dark meat
  • 1 cup Monterey Jack cheese shredded
  • 1 cup Tex Mex cheddar cheese shredded
  • 10 ounce enchilada sauce

Optional Toppings

  • cilantro
  • avocado
  • green onions
  • pomegranate seeds
  • sour cream
US Customary – Metric

Instructions

  • Preheat your oven to 400 F degrees.
  • Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles. Pour the cornbread mixture into a 12 inch skillet or a 9×9 inch baking pan.
  • Bake for about 20 to 25 minutes. To make sure the cornbread is done, insert a toothpick in the center of the cornbread and if it comes out clean, it’s done.
  • When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon.
  • Mix half of the enchilada sauce with the shredded chicken. Pour the other half of the enchilada sauce over the top the cornbread. Top with shredded chicken and all the cheese.
  • Bake the casserole for about 15 minutes or until the cheese has melted and has started to brown on top.
  • Let cool for about 5 minutes then top the casserole with any of the optional toppings listed before serving.

Recipe Notes

  1. This dish can be stored in the fridge for 3 – 4 days as long as it’s stored in an airtight container or otherwise tightly sealed.
  2. This entire casserole can be popped in the freezer, as long as it’s tightly sealed. It can be stored this way for up to 6 months and just needs to thaw out overnight in the fridge when ready to eat. Just pop it in the oven set at 350 F degrees for 30 minutes when ready to enjoy!
  3. Nutritional information does not include any of the optional toppings. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 295kcal (15%)Carbohydrates: 21g (7%)Protein: 13g (26%)Fat: 18g (28%)Saturated Fat: 10g (63%)Cholesterol: 74mg (25%)Sodium: 739mg (32%)Potassium: 328mg (9%)Fiber: 2g (8%)Sugar: 8g (9%)Vitamin A: 771IU (15%)Vitamin C: 4mg (5%)Calcium: 295mg (30%)Iron: 1mg (6%)
Course:Dinner, Main Course
Cuisine:Mexican
Keyword:chicken casserole, chicken tamale casserole
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 1018
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Coral says

    June 7, 2022 at 8:20 pm

    5 stars
    I wanted it saucier, so I used a 20 ounce can of enchilada sauce. It was delicious and this is a keeper!

    Reply
  2. sherry says

    March 30, 2022 at 4:04 pm

    This is one of our favorite recipes. Delicious just this way. Sometimes I use pork for a change!

    Reply
  3. Gayle says

    June 16, 2021 at 3:56 pm

    I have not made the recipe, but was curious about the cornbread. I didn’t see any flour in the ingredient list. I am used to flour added to the cornmeal. You do not add flour to yours?

    Reply
    • Joanna Cismaru says

      June 16, 2021 at 4:36 pm

      In this recipe there’s not cornbread, but my usual cornbread recipe definitely has flour in it.

      Reply
  4. PAULA D KIMMEL says

    May 8, 2021 at 10:03 pm

    4 stars
    Nice recipe, great “pseudo tamale” flavor. Will have to double next time, my crew gobbled it up.

    Reply
  5. Lori Poulsen says

    February 9, 2021 at 9:36 pm

    Trying for the first time. Very excited. What do omit if using a cornbread mix? Just the dry ingredients? Thanks!

    Reply
    • Jo Cooks Team says

      February 10, 2021 at 9:42 am

      Yes!

      Reply
  6. Lana P says

    January 6, 2021 at 10:53 am

    5 stars
    And yet another amazing recipe from Jo! Made with Jo’s delicious enchilada sauce which is so much better than canned and worth the extra few minutes. Couldn’t find creamed corn so I made my own from defrosted frozen corn (1/2 cup pureed kernels + 1/2 cup whole kernels). Thank you again Jo!

    Reply
    • Jo Cooks Team says

      January 6, 2021 at 11:13 am

      You are so welcome! Happy you loved the recipes 🙂

      Reply
  7. Barrett says

    January 3, 2021 at 7:17 pm

    5 stars
    I made this tonight and everyone loved it. I like that it can be easy weekday meal with three short cuts; Store bought rotisserie chicken, store-bought enchiladas sauce, and boxed cornbread mix (don’t forget the cream corn and green Chilies). Or if you have time you can roast your own chicken, make your own enchiladas sauce (Jo has a link to on the page) and make the corn bread. The pomegranate seeds were and unexpected surprise and everyone loved those too. I will definitely be making this again soon I stashed some enchilada sauce for next time. Thank you Jo!

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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