Looking for a dish that’s both kid-friendly and flavorful enough for adults? This Chicken Tamale Casserole is the perfect solution! It’s always a hit everywhere I take it. Combining the savory taste of shredded chicken with the zest of green chiles and enchilada sauce, this casserole is layered with cheesy goodness and a delightful cornbread base. Simple to prepare and packed with delicious ingredients, this dish is sure to become a family favorite. Top it with your favorite garnishes like sour cream, avocado, and cilantro for a meal that’s as vibrant as it is tasty.
Ingredients
- 1 (4.5-oz) can Old El Paso chopped green chiles
- 1/4 cup sour cream
- 1 egg
- 1 teaspoon ground cumin
- 1 1/2 cups shredded Mexican blend cheese, divided
- 2 cups shredded cooked chicken (rotisserie chicken works well here)
- 1 (10-oz) can Old El Paso red enchilada sauce
- Toppings: sour cream, diced avocado, diced tomatoes, cilantro
INSTRUCTIONS
Preheat oven to 400 ° F and spray a 9×13 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.
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.
In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
Bake for 5-10 minutes or until cheese is melted. Remove from oven and let cool slightly.
Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.
See original recipe by Girl Who Ate Everything at
https://www.the-girl-who-ate-everything.com/chicken-tamale-casserole
Recent Comments