What’s in Chicken Tamale Casserole?
The cornbread mix is just three ingredients and the filling is six. We love this budget friendly recipe!
Chicken: To make things extra easy, you can use rotisserie chicken. Just shred and use! Easy peasy. Enchilada Sauce: If you want your chicken tamale casserole a bit spicier, you can go for a spicy enchilada sauce. Cheddar Cheese: Grate this fresh off the block if you can!
Is cornbread batter supposed to be lumpy?
When you mix up your batter in your favorite batter bowl, fear not if it’s a little lumpy! A good stainless steel balloon whisk works well for this job, but take care not to overwork the batter to remove the lumps. That can cause the corn muffin base in this recipe to become tough and chewy, not a good thing!
How to Store and Reheat
In an airtight container in the fridge, tamale casserole will stay fresh for about 2-3 days. Reheat individual portions in the microwave for just 30 seconds at a time (or less) until heated all the way through.
How to Freeze
Once baked, allow to cool, then cover the casserole tightly with aluminum foil, then wrap again in plastic wrap and place in the freezer. Keep it in the freezer for up to three months. When you are ready to bake it, place the casserole in the refrigerator to thaw overnight, then bake at 350°F until heated through.
Notes from the Test Kitchen
Don’t over-mix your cornbread batter! You don’t want it to get too chewy and tough. Spice things up with a spicy enchilada sauce or serve with your favorite hot sauce.
More Mexican Chicken Recipes We Love
Fiesta Lime Chicken Chicken Tinga Sour Cream Chicken Enchiladas Chicken Taquitos Baked Salsa Chicken Chicken Enchilada Skillet
How to Make Chicken Tamale Casserole Step by Step
Make the cornbread batter: Whisk together 2 packages cornbread mix, 2 eggs and 2/3 cup milk to make the cornbread batter. Bake the cornbread: Pour the cornbread batter into a casserole dish. Bake at 375°F for 15-20 minutes. Use the back of a wooden spoon to poke holes in the cornbread. Make the chicken mixture: Combine 3 cups cooked chicken, 1 can drained black beans, 1 1/2 cups corn, 1 can (4oz) green chiles, and 1 can (10oz) enchilada sauce in a bowl. Bake the casserole: Pour the chicken mixture all over the cornbread. Top with 1 can (10oz) enchilada sauce and 1-2 cups cheddar cheese. Bake at 375°F for 10-15 minutes.
