I’m always looking for simple and easy recipes for this week’s dinner that will feed my family and make them happy, that’s why I LOVE this super easy tamale chicken casserole with all cheese!
It combines all the flavours of these authentic tamales in an easy casserole that takes less than an hour from start to finish. As I am a big fan of Mexican cuisine, I had no doubt that this casserole dish would be a success.
The base of the casserole is made from a mix of canned cornbread (like Jiffy) that is infused with cream of corn, chili powder, cumin and a little cheese.
8.5 oz. corn muffin mix, (like Jiffy)
14.5 oz. creamed corn
2 eggs, lightly beaten
1/2 cup of milk
1 teaspoon chili powder
1/2 teaspoon cumin
2 cups taco cheese mixture, grated, divided
1 1/2 cups enchilada sauce
3 cups of grated cooked chicken from a rotisserie
sliced black olives
chopped green onions
finely chopped coriander
Preheat the oven to 400 degrees F. Lightly spray a 9×13-inch baking pan with nonstick cooking spray, set aside.
In a large bowl, combine corn muffin mix, creamed corn, eggs, milk, chili powder, cumin and a cup of cheese. Stir until mixture is smooth, then pour into baking dish. Bake in the oven for 20 minutes.
Remove from the oven and use a knife to pierce the cornbread mixture several times over the entire surface. Pour the enchilada sauce over the top of the casserole. Cover with the grated chicken and the remaining cheese. Bake for an additional 20 minutes.
Cool for 10 minutes before cutting into pieces and serving with optional toppings. Enjoy!
Replace shredded chicken with an equal amount of shredded pork or beef if you wish.