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Chicken Tamale Casserole


  • Serves 6-8.


  • 2 C shredded sharp cheddar or colby jack cheese, divided
  • 1/3 C milk
  • 1 egg
  • 1 tsp cumin
  • 1/8 tsp red pepper
  • 14.75-oz can cream-style corn
  • 8.5-oz box corn muffin/bread mix
  • 4 oz can chopped green chilies, drained
  • 10-oz can red enchilada sauce
  • 2 C cooked, shredded chicken breast meat (or rotisserie chicken for quick prep)
  • 2 Tbsp fresh chopped parsley or 2 tsps dried parsley
  • Sour cream, for topping


Preheat oven to 400°. Combine 1 cup of cheese and the next seven ingredients (through green chilies) in a large bowl, stirring until moistened. Pour into a greased (or sprayed with nonstick spray) 9×13-inch baking dish. Bake 15 minutes or until set. Remove from oven. Using a fork, freely pierce the entire surface of casserole. Pour enchilada sauce over top. Next, layer chicken over top and sprinkle on remaining cheese and parsley. Bake for 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes. Cut and serve with a dollop of sour cream.

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