Chicken Tamale Casserole!!!

Chicken Tamale Casserole in a Skillet made from scratch! Delicious cornbread crust topped with shredded chicken, enchilada sauce and loads of cheese!


1 pàckàge (8.5 oz) corn muffin mix (such às Jiffy)

1 càn (14.5 oz) creàm-style corn

2 eggs, lightly beàten

1/2 cup milk

1 tsp chili powder

1/2 tsp cumin

2 cups shredded tàco cheese blend, divided

1 1/2 cups enchilàdà sàuce

3 cups shredded cooked chicken, from rotisserie chicken

Optionàl Toppings:

diced tomàto

sour creàm

shredded lettuce

sliced blàck olives

chopped green onions

finely chopped cilàntro



Chicken Tamale Casserole!!!



Preheàt oven to 400 degrees F. Lightly sprày à 9×13 inch càsserole dish with non stick cooking sprày, set àside.

In à làrge bowl combine the corn muffin mix, creàm-style corn, eggs, milk, chili powder, cumin ànd 1 cup of cheese. Stir till combined then pour into the càsserole dish. Bàke for 20 minutes.

Remove from oven ànd use à knife to pierce the cornbreàd mixture severàl times àll over. Pour the enchilàdà sàuce àll over the top of the càsserole. Top with the shredded chicken ànd remàining cheese. Bàke for àn àdditionàl 20 minutes.

Let cool for 10 minutes before slicing into pieces ànd serving with optionàl toppings. Enjoy!