Chicken Tamale Casserole (Print Version)
# Ingredients:
→ Base layer
01 -
16 oz package of cornbread mix
02 -
3/4 cup of milk
03 -
One large egg
04 -
7 oz can of diced green chiles, well-drained
05 -
14.5 oz can of creamed corn, including its liquid
→ Topping and filling
06 -
3 cups of shredded rotisserie chicken
07 -
10 oz can of green enchilada sauce
08 -
2 tablespoons of taco seasoning, split
09 -
1 cup of cheddar cheese, grated
10 -
1/2 cup of monterey jack cheese, shredded
# Instructions:
01 -
Turn on your oven and spray a 9x13-inch dish with a non-stick cooking spray to keep things from sticking.
02 -
In a big bowl, mix together the cornbread mix, milk, egg, green chiles, creamed corn, and 1/2 tablespoon of taco seasoning. Don’t overmix! Pour this into the greased dish and spread it out evenly.
03 -
Bake at 400°F for about 20-25 minutes, just until the top is lightly golden and the middle doesn't jiggle anymore.
04 -
While the base is in the oven, mix the chicken and the leftover taco seasoning in a bowl so every piece is coated.
05 -
Once the cornbread is out, poke holes all over it using a wooden skewer. Pour the enchilada sauce, letting it soak in. Spread the seasoned chicken on top, then sprinkle the cheeses over everything.
06 -
Put the dish back in the 400°F oven for another 15 minutes, or until the cheese is fully melted and just turning golden brown at the edges. Let sit for five minutes before digging in.
# Notes:
01 -
The cornbread layer is meant to be soft, kind of like tamale dough.
02 -
Instead of chicken, you could use black beans, pulled pork, or even ground beef.
03 -
Tastes amazing with extras like lime, salsa, sour cream, or chopped fresh cilantro.