Chicken Tamale Casserole – a sweet cornbread crust topped with enchilada sauce and chicken. This is a crowd-pleaser! SO easy and ready in minutes! Everyone LOVES this recipe – even picky eaters. Top with your favorite taco toppings! Jiffy mix, creamed corn, eggs, milk, cheddar cheese, chicken, enchilada sauce. SO good! A great weeknight meal that will please the whole family! #casserole #mexican #texmex #jiffymix
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Pin This RecipeEasy Mexican Chicken Casserole
Add this to your menu ASAP! This is SOOOOOO good! I mean seriously delicious! The base of this casserole is a doctored up box of Jiffy mix. It has cream corn, cheese and spices mixed in. It is crazy good on its own, but it is even better with some chicken tossed in enchilada sauce on top.
How to Make Chicken Tamale Casserole with Jiffy Mix
This casserole is super easy to make. In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin, and cheese. Pour the batter into a baking dish. Partially bake. Remove the dish from the oven. Toss chicken in enchilada sauce. Pour chicken mixture over cornbread and top with more cheese. Bake again until the cornbread is cooked and the cheese is melted.
- I used rotisserie chicken in this dish, and it only took minutes to assemble.
- Here is our recipe for Homemade Rotisserie Chicken: https://www.plainchicken.com/slow-cooker-rotisserie-chicken/
- You can use any cheese that you enjoy.
- Can Chicken Tamale Casserole be frozen? Yes. Partially bake the casserole. Top the dish with the chicken, enchilada sauce, and cheese. Let the casserole cool completely and wrap tightly with plastic wrap and aluminum foil. When ready to serve, thaw completely and bake for 30 to 40 minutes, until the cornbread is fully cooked.
What to Serve with Mexican Casserole
We served this with some lime wedges and black beans. You must squeeze a lime wedge over this dish (and the black beans). It gave it a little zing and really put the flavors over the top. I am adding this to our dinner rotation. You should do the same!
Here are a few of our favorite recipes from the blog that go great with this easy casserole:
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Chicken Tamale Casserole
Equipment:
Ingredients:
- 1 (8.5-oz) pkg corn muffin mix
- 1 (14.75-oz) can creamed corn
- 2 large eggs
- ½ cup milk
- 1 tsp chili powder
- ½ tsp ground cumin
- 2 cups shredded cheddar cheese, divided
- 1 (10-oz) can red enchilada sauce
- 3 cups shredded cooked chicken
Instructions:
- Preheat oven to 400ºF. Coat a 13x9x2-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.
- Toss chicken in enchilada sauce. Pour chicken mixture over cornbread and top with remaining cup of cheese. Bake for and 20 additional minutes.
- Allow to cool for 5 minutes and cut into 6 or 8 squares.
Notes:
- I used rotisserie chicken in this dish, and it only took minutes to assemble.
- Here is our recipe for Homemade Rotisserie Chicken: https://www.plainchicken.com/slow-cooker-rotisserie-chicken/
- You can use any cheese that you enjoy.
- Can Chicken Tamale Casserole be frozen? Yes. Partially bake the casserole. Top the dish with the chicken, enchilada sauce, and cheese. Let the casserole cool completely and wrap tightly with plastic wrap and aluminum foil. When ready to serve, thaw completely and bake for 30 to 40 minutes, until the cornbread is fully cooked.
Steph
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My family loves this dish. The only thing I do different is to add a can of drained black beans as well as a drained can of tomatoes and green chilis to the chicken mixture. Thank you for posting this recipe as it is now a staple in my dinner rotation.
Have you tried it with hamburger?
Is this good to make ahead of time and reheat in microwave later in the evening??
We went to the grocery store really early and they did not have rotisserie chicken. So…we found shredded mojo pork and decided to use that instead. Delicious!! Next time I’ll use chicken but the pork is also a yummy choice. This is such a great dish and one I will definitely keep in our dinner rotation.
This was so good! It was a really easy recipe and went over really good with my whole family. Will make again and again:)
Pretty easy to make and it turned out great! My fiance and I both found it tasty. Another recipe to add to our favorites. Thank you!
I forgot to say in my above review that I followed the recipe exactly except for the amount of enchilada sauce. I used only enough sauce to sort of heavily coat the shredded chicken. Once baked, I added more sauce on top of a slice along with Greek yogurt (substitute for sour cream). Might add some jalapeños to the cornbread mix next time for some added heat 🙂
Jalapeños would be delicious!
So I loved the flavors but our cornbread turned out really soggy – like really soggy. It was baked fully but I think the creamed corn was too much. Should I skip it?
I haven’t had this experience. My cornbread has never been soggy, so I’m not sure what the issue is.
Thank you for you reply. I found a can of red sauce that had not expired so I made the casserole today with Turkey. I can't wait to try it. I also added an extra package of corn bread and 1 cup of milk instead of 1/2 plus I doubled the spices and added an extra can of reg corn w/o liquid and 1 extra egg. I had to cook it for 30 mins the first round and 20 for the second. I will let you know how it turned out as soon as we eat. I cooked it early because that is when I felt good. Around 5ish I don't feel well enough to cook due to some health issues. Love this recipe. Thanks for sharing it.
Do you use red sauce or green when you make it? I have made it a couple of times and love it but I have always used green enchilada sauce, I actually prefer red enchilada sauce. I am making it today with leftover turkey.
I use red enchilada sauce. Either is fine. Sounds delicious with leftover turkey!! Enjoy!
This was amazing! We used green chili enchilada sauce, and even my 85 year old Dad (not as willing to experiment as the rest of us) loved it! Thank you!
This was delish! Do you know if I can make ahead and freeze it?
I think as long as you bake it first and then freeze it, it would be fine. Glad you enjoyed it!
My family loves this dish! Thanks for sharing. 🙂
These were delish! Easy to prepare, everything was on hand. Thank goodness for frozen, shredded rotisserie chicken! This is going into our rotation for the month.
I made this and it was a huge hit! I was skeptical at first that only one box of jiffy would cover a 13×9, but it turned out perfect! I added chopped red tomato, green onion, cilantro, and avocado as toppings, delish, and even the kids had seconds!
We had this for dinner tonight. My husband was a little hesitant as he is with new recipes, but we both loved it! Great for busy days and best of all I had everything to make it.
So easy! Think I have all of the ingredients on hand too. Thanks!
This looks and sounds really good. I'm all for quick and easy dinners!! Pinning! 🙂
Sounds delicious! I love anything made with Jiffy!