Recipe: Chicken Tamale Casserole

Sometimes I ask my husband if it’s okay to cook Mexican twice in one week. I just love Mexican food! This super simple casserole has just made it into our Mexican dinner rotation.

Chicken Tamale Casserole



1 package (8 1/2 oz)  Jiffy corn muffin mix

1 can (14 1/2 oz) no salt added whole kernel corn (drained)

1/2 cup milk

1 can (15 oz) reduced sodium black beans (rinsed and drained)

2 eggs

1 tsp chili powder (or Korean crushed red pepper)

1/2 tsp ground cumin

1 cup cheddar cheese

1 cup Mexican cotija cheese (or another cup of cheddar)

1 can (10 oz) enchilada sauce

3 cups cooked shredded chicken


1. Preheat oven to 400 degrees F

2. Spray 9 X 13 baking dish with cooking spray

3. In a medium bowl, combine corn muffin mix (unprepared), eggs, milk, corn, chili powder (or Korean crushed red pepper), cumin, beans, and cup of cheddar cheese

4. Pour into pan

5. Bake for 20 minutes

6. Pull the casserole out of oven and cut 12 slits in formed muffin base

7. Pour enchilada sauce on top

8. Spread chicken on top of enchilada sauce

9. Sprinkle cup of cotija (or cheddar cheese) on top of chicken

10. Bake for 20 more minutes

11. Let cool for 5 minutes and serve

Serves 8

(We had it as a meal with veggies, enough for left overs for lunch the next day, and enough for another meal that I stuck in the freezer)

Original recipe from Family Circle


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