Chicken Tamale Casserole - 4 Sons 'R' Us
This Chicken Tamale Casserole is a comforting and flavorful dish that combines the classic flavors of tamales with the ease of a casserole. Layers of tender chicken, rich sauce, and cheesy cornbread come together for a satisfying meal that is perfect for any weeknight dinner or family gathering.
Equipment
- 1 9x13 inch baking dish
- multiple mixing bowls
- 1 whisk
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 can (10 oz) red enchilada sauce
- 1 package (8.5 oz) cornbread mix
- 1 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cooked shredded chicken, black beans, corn, red enchilada sauce, chili powder, cumin, salt, and pepper. Mix well to combine.
- In another bowl, prepare the cornbread mix according to package instructions by combining the cornbread mix, milk, and egg. Whisk until smooth and blended.
- Spread the chicken mixture evenly in the bottom of the greased 9x13 inch baking dish.
- Pour the cornbread mixture over the chicken layer, spreading it out evenly.
- Sprinkle the shredded cheddar cheese on top of the cornbread layer.
- Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
- Once done, remove from the oven and let it cool for a few minutes before serving. If desired, garnish with fresh cilantro.
Notes
Feel free to customize this casserole by adding other vegetables, such as diced bell peppers or onions.
Serve with sour cream or avocado for added creaminess.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.