Chicken Tamale Baked Casserole
Quick and easy casserole recipes are wonderful dinner recipes and this Chicken Tamale Baked Casserole is a great homemade casserole recipe to add to your collection. This casserole recipe has all of the yummy ingredients of chicken tamales which is one of the many amazing mexican recipes you can make into a casserole. Tamales are created out of a mixture of corn meal that surrounds a mixture of meat, chicken or pork usually. You can also make cheese tamales or vegetable tamales. Once made, the tamale is then steamed in a banana or corn leaf and is served in the leaf as a package. These delicious and savoury treats have been made since 8000 BC, in Aztec, Mayan, Olmec and Toltec civilizations. Now you can enjoy this delicious tamale flavour in a casserole recipe. All of the same ingredients go into making this casserole, but instead of making individual tamales, you will have a whole dish of them to enjoy.***
This is a printable recipe.
4 ounces Cheddar cheese, grated
4 ounces Monterey Jack or Pepper Jack cheese, grated
1/3 cup milk
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles
1 (10-ounce) can red enchilada sauce
1 pound cooked chicken breasts, pulled into pieces
salt and pepper, to taste
fresh chopped cilantro or parsley, to taste
Preheat the oven to 400F.
Lightly butter a 9x13 inch baking dish.
Stir the shredded cheeses together in a bowl.
In a large mixing bowl,stir together the milk, egg, cumin, red pepper, can of cream corn, corn muffin mix and green chiles. Stir in 1/4 cup of the shredded cheese.
Pour this into the prepared pan. Place into the preheated oven and bake for 15 minutes until just set.
Remove the cornbread from the oven and piece the top all over with a fork. Pour on the enchilada sauce. Top with the shredded chicken. Top with the remaining shredded cheese.
Return to the oven and bake another 15 minutes to heat the chicken through and melt the cheese.
Remove from the oven and top with chopped cilantro or parsley.
*Note: If you are not using leftover cooked chicken breasts, you can always use rotisserie chicken from your local food store or you can cook your raw chicken breasts in a skillet on the stovetop while you are baking the cornmeal part of the casserole.
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Nutrition Facts for: Chicken Tamale Baked Casserole From Grandmother's Kitchen
Ingredients: Cheese, milk, egg, ground cumin, ground red pepper, cream-style corn, corn muffin mix, green chiles, red enchilada sauce, chicken breasts, salt, pepper.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 8 servings.
* Per serving: Calories 402, Calories from Fat 166, Total Fat 18.4g 28%, Saturated Fat 9.0g 45%, Cholesterol 106mg 35%, Sodium 931mg 39%, Potassium 240mg 7%, Carbohydrates 33.3g 11%, Dietary Fiber 1.3g 5%, Sugars 8.4g, Protein 27.1g, Vitamin A 25%,Vitamin C 14%, Calcium 28%, Iron 10%
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