Recipe Background
Tex-Mex Tamale Casserole gets to the heart of what makes a tamale delicious and then serves it up, family-style! The cornbread base is tender, sweet, and zesty, holding up a layer of spiced chicken and plenty of melted cheese. Top it with a dollop of sour cream, and this Tex-Mex Tamale Casserole becomes more than just a meal; it's an experience you won't want to miss!
Tex-Mex Tamale Casserole gets to the heart of what makes a tamale delicious and then serves it up, family-style! The cornbread base is tender, sweet, and zesty, holding up a layer of spiced chicken and plenty of melted cheese. Top it with a dollop of sour cream, and this Tex-Mex Tamale Casserole becomes more than just a meal; it's an experience you won't want to miss!
Ingredients
- 1 (16-ounce) package cornbread mix
- 3/4 cup milk
- 1 large egg
- 1 (7-ounce) can diced green chiles drained
- 2 tablespoons taco seasoning divided
- 1 (14.5-ounce) can creamed corn undrained
- 3 cups rotisserie chicken chopped
- 1 (10-ounce) can green enchilada sauce
- 1 cup cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- sour cream optional, to taste, for topping
Directions
- Preheat the oven to 400 degrees F.
- Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large mixing bowl add the cornbread mix, the milk, the egg, the green chiles, 1/2 tablespoon of the taco seasoning, and the creamed corn, stirring together until just evenly combined.
- Transfer the mixture to the prepared casserole dish, using a spatula to spread it out evenly.
- Bake until the batter is just barely set and golden-brown, about 20-25 minutes.
- While the casserole base is baking, add the chopped chicken and the remaining taco seasoning to a bowl and toss to coat.
- Use a wooden skewer to pierce holes all over the surface of the cornbread.
- Pour the enchilada sauce evenly over the top of the cornbread, much like a poke cake.
- Add the seasoned chicken on top of the enchilada-sauced cornbread, spreading it out evenly.
- Top the casserole with the cheddar cheese and the Monterey Jack cheese.
- Bake until the cheese is melted and golden on the edges, about 15 minutes.
- Let the casserole rest for 5 minutes.
- Slice and serve topped with the sour cream.
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