Some days call for quick comfort food that feels like a hug on a plate, and that’s where chicken tamale casserole comes in. It’s a simple way to enjoy the bold flavors of tamales—without hours of kitchen work. If you’re anything like me, juggling kids, work, and the never-ending pile of laundry, this cheesy Tex Mex favorite will quickly become a lifesaver. Think of it as tamales’ easygoing cousin who shows up with all the flavor but none of the fuss.
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Why You’ll Love This Chicken Tamale Casserole
- Weeknight-friendly: From start to finish, dinner’s ready in under an hour.
- Family-approved: Cheesy layers, tender chicken, and a cornbread base—what’s not to love?
- Flexible: Perfect with rotisserie chicken, leftover turkey, or even a veggie swap like black beans.
- Crowd-pleasing: Serves a family, reheats like a dream, and makes taco night feel fresh again.
What Does Chicken Tamale Casserole Taste Like?
Imagine a cozy casserole dish filled with warm cornbread, a hint of spice from taco seasoning, juicy chicken, and a melty blanket of cheese. The cornbread layer is intentionally softer—closer to the masa in traditional tamales. Each bite gives you savory, sweet, and cheesy all at once. Add a dollop of sour cream or a splash of salsa, and suddenly you’re at your favorite Tex Mex spot, only without the bill at the end.
Ingredients You’ll Need for Chicken Tamale Casserole
One of the best things about chicken tamale casserole is that it doesn’t require anything fancy—just a handful of pantry staples and a few Tex Mex favorites you probably already have on hand. Each ingredient has a purpose here, and together they create that comforting, slightly spicy, cheesy goodness you’ll keep coming back to.
Here’s what you’ll need:
- Cornbread mix (16 oz package): This forms the “tamale” style base of the casserole. Instead of spending hours prepping masa dough like traditional tamales, we’re leaning on boxed cornbread mix for speed. I often use this same shortcut when I make my cowboy cornbread casserole—and trust me, nobody complains.
- Milk (¾ cup) + 1 large egg: These bind the cornbread batter together, creating that soft, almost pudding-like texture that mimics tamale masa.
- Creamed corn (14.5 oz can, undrained): Adds sweetness, moisture, and body to the cornbread layer. Don’t skip it—this is the secret to keeping the base from being dry.
- Diced green chiles (7 oz can, drained): They bring just the right level of warmth without overwhelming heat. If you’re feeding spice-shy kids, you’ll love how mild and flavorful these are.
- Taco seasoning (2 tablespoons, divided): This pre-blended seasoning is a huge time saver and makes sure every bite has that Tex Mex punch. Half goes into the cornbread base, half on the chicken.
- Green enchilada sauce (10 oz can): This is poured over the baked cornbread layer and soaks into the casserole like a poke cake. It’s what transforms it from “cornbread with chicken” into a true Tex Mex dish.
- Rotisserie chicken (3 cups, chopped): A busy cook’s best friend. Tender, flavorful, and ready to use. You can swap in shredded turkey, ground beef, or even black beans if you’d like to keep it vegetarian.
- Cheese—cheddar (1 cup shredded) and Monterey Jack (½ cup shredded): The perfect duo for that gooey, bubbly topping. Cheddar adds sharpness, while Monterey Jack melts beautifully for a creamy finish.
Optional toppings to take it over the top: sour cream, salsa, avocado slices, or even a handful of fresh cilantro. My family insists on lime wedges too—they brighten everything up.
If you love cozy chicken dinners, this recipe feels like it’s in the same family as my chicken broccoli rice cheese casserole and my chicken burrito casserole. The ingredients are simple, but the payoff is all flavor.
How to Make Chicken Tamale Casserole (Step by Step)
Making chicken tamale casserole is much easier than rolling traditional tamales, but you’ll still get all the bold, cheesy Tex Mex flavors your family craves. Here’s a step-by-step breakdown so you can follow along confidently—even on those weeknights when you’re tired and just need dinner on the table fast.
Step 1: Prepare Your Baking Dish
Start by lightly spraying a 9×13-inch casserole dish with nonstick cooking spray. This will keep the cornbread layer from sticking and make cleanup a breeze. A good sturdy dish is important here because you’ll be layering, baking twice, and serving right from it—much like how I prep my cattle drive casserole for busy weeknights.
Step 2: Mix the Cornbread Base
In a large mixing bowl, combine the cornbread mix, milk, egg, diced green chiles, half a tablespoon of taco seasoning, and the full can of creamed corn (undrained). Don’t overmix—just stir until everything is evenly combined. The batter will look a little looser than traditional cornbread, and that’s exactly what you want. This soft, almost pudding-like layer is what makes the casserole feel like tamale masa.
Step 3: Bake the Cornbread Layer
Pour the batter into your prepared casserole dish and use a spatula to spread it evenly. Bake at 400°F for 20–25 minutes until the top is lightly golden and the center is just set. Remember, it won’t be a firm cornbread—you’re looking for a tender base that will soak up flavor later.
Step 4: Season the Chicken
While the cornbread layer is baking, chop your rotisserie chicken into bite-sized pieces. Place it in a bowl and sprinkle the remaining taco seasoning over the top. Toss gently until the chicken is evenly coated. This is the same shortcut I use in my chicken burrito casserole, and it saves so much time without sacrificing flavor.
Step 5: Poke and Pour
Once the cornbread is out of the oven, grab a wooden skewer or the end of a spoon and poke holes all over the surface. Think of this like making a poke cake. Then, pour the green enchilada sauce evenly across the top. It will seep into the holes, adding moisture and that irresistible tangy Tex Mex flavor.
Step 6: Add Chicken and Cheese
Spread your seasoned chicken evenly over the enchilada-soaked cornbread layer. Then, sprinkle on the shredded cheddar and Monterey Jack cheese. Don’t be shy—this casserole is meant to be cheesy and indulgent.
Step 7: Bake Again
Return the dish to the oven and bake for 15 more minutes at 400°F, or until the cheese is melted, golden brown, and bubbling at the edges.
Step 8: Rest and Garnish
Remove from the oven and let the casserole rest for at least 5 minutes before slicing. This helps it set slightly and makes serving cleaner. Garnish with your favorite toppings—sour cream, salsa, avocado slices, fresh cilantro, or a squeeze of lime juice all work beautifully.
And there you have it: a bubbling, golden, flavor-packed chicken tamale casserole that tastes like it came from your favorite Tex Mex spot—but with the convenience of a weeknight dinner at home.
Tips and Tricks for Perfect Chicken Tamale Casserole
- Don’t panic about the cornbread: It’s supposed to be soft, like masa—not a firm crust.
- Shortcut alert: Rotisserie chicken saves time, but leftover turkey works beautifully too.
- Want it meatless? Swap chicken for black beans or even seasoned ground beef.
- Add toppings: Fresh salsa, avocado slices, or jalapeños turn this into a restaurant-style plate.
- Make ahead: Assemble up to the cheese layer, refrigerate, and bake the next day.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight, then reheat covered at 350°F until warmed through.
FAQs
Q: Can I make this casserole spicier?
A: Absolutely—swap green enchilada sauce for red, or add jalapeños into the cornbread batter.
Q: What if I don’t have taco seasoning?
A: Mix chili powder, cumin, garlic powder, onion powder, and paprika for a quick homemade blend.
Q: Can I double the recipe for a crowd?
A: Yes! Use two 9×13 dishes, bake side by side, and extend the cooking time by a few minutes.
Conclusion
There’s nothing quite like the comfort of a warm casserole bubbling on the dinner table. This chicken tamale casserole brings together the heart of Tex Mex cooking with the ease of a weeknight dinner. It’s quick, cheesy, satisfying, and just waiting to become a regular in your meal rotation. Give it a try, and let your kitchen smell like a fiesta tonight.
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Chicken Tamale Casserole – Delicious Tex Mex Dinner in Under an Hour
- Total Time: 50 minutes
- Yield: 9 servings 1x
Description
Chicken tamale casserole takes all the bold flavors of the traditional entree and takes away the work so you can enjoy the classic dish you love even on the busiest days. This cheesy Tex Mex chicken casserole will save the day and fill any of your tamale cravings in no time at all!
Ingredients
- 1 16 oz pkg cornbread mix
- 3/4 cup milk
- 1 large egg
- 1 7 oz can diced green chiles, drained
- 1 10 oz can green enchilada sauce
- 2 tbsp taco seasoning, divided
- 1 14.5 oz can creamed corn, undrained
- 3 cups chopped rotisserie chicken
- 1 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
Instructions
1. Lightly spray a 9×13″ baking dish with non stick cooking spray. Set it aside.
2. To a large mixing bowl add the cornbread mix, milk, egg, green chiles, 1/2 tablespoon of the taco seasoning, and creamed corn. Stir together until just evenly combined.
3. Transfer the mixture to the prepared casserole dish. Use a spatula to spread it out evenly.
4. Bake at 400°F for 20-25 minutes, or until the batter’s just barely set and golden brown.
5. While the casserole base is baking in the oven, add the chopped chicken to a mixing bowl. Sprinkle the rest of the taco seasoning over top, and toss to coat.
6. Use a wooden skewer to pierce holes all over the entire surface of the cornbread—it’s ok if a bit of the batter sticks.
7. Pour the enchilada sauce evenly over the top, just like you would with a poke cake.
8. Add the seasoned chicken, spreading it out evenly over top. Top with the shredded cheese.
9. Bake the casserole at 400°F for 15 more minutes, or until the cheese is melted and golden brown at the edges.
10. Let the casserole rest for 5 minutes before slicing and serving. Top with your favorite garnishes and enjoy!
Notes
Do not expect a firm cornbread crust when you dig in. It will be cooked, and nowhere near raw—but it’s supposed to be a tad on the softer side, similar to the traditional masa in a tamale that surrounds the savory filling. Expect a consistency more in line with corn pudding than a corn cake.
Top with your favorite toppings—we love fresh cilantro leaves, salsa, and sour cream—but any traditional Tex Mex toppings will do, including a squeeze of lime.
Want to substitute something for the chicken? Try it with canned black beans that you’ve drained and rinsed, shredded pork, or even ground beef.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 slice
- Calories: 502
- Sugar: 15g
- Sodium: 1345mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.002g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 118mg
Keywords: chicken tamale casserole, tex mex dinner, cornbread casserole, cheesy chicken bake, easy family meal
