Chicken Tamale Casserole

This Chicken Tamale Casserole is a great dinner for the whole family - mild enough to feed to your kids and spicy enough to keep the adults interested.
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15 Minutes Prep
1 Hour Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1 (14 3/4-oz) can creamed corn
  • Small check mark in a circle icon 1 (8.5-oz) box corn muffin mix
  • Small check mark in a circle icon 1 (4.5-oz) can Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 1/4 cup sour cream
  • Small check mark in a circle icon 1 egg
  • Small check mark in a circle icon 1 teaspoon ground cumin
  • Small check mark in a circle icon 1 1/2 cups shredded Mexican blend cheese, divided
  • Small check mark in a circle icon 2 cups shredded cooked chicken
  • Small check mark in a circle icon 1 (10-oz) can Old El Paso™ red enchilada sauce
  • Small check mark in a circle icon Toppings: sour cream, diced avocado, diced tomatoes, cilantro
Preparation
  1. Preheat oven to 400°F and spray a 9x13 baking dish with cooking spray. In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
  2. Bake for 20-25 minutes or until edges are golden brown and the middle is set. Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
  3. In a medium bowl, combine the chicken and the enchilada sauce. Pour over the top of the baked corn mixture.
  4. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
  5. Bake for 5-10 minutes or until cheese is melted.
  6. Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.