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Spicy Chicken Tamale Casserole
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5 from 1 vote

Spicy Chicken Tamale Casserole

Spicy Chicken Tamale Casserole has a cheesy and spicy conrbread crust topped with a red enchilada shredded chicken mixture. This Tex-Mex dinner is sure to be a family favorite.
Course Dinner, Main Dish
Cuisine Tex-Mex
Keyword Casserole, tamales
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 487kcal


  • 1 (12.5-ounce) box Zatarain's Cheddar Jalapeno Cornbread Mix
  • 1 (8.25-ounce) can creamed corn
  • 1 egg, lightly beaten
  • 2/3 cup milk
  • 6 tablespoons butter, melted
  • 2 cups shredded Mexican or Taco cheese, divided
  • 1/2 teaspoon cumin
  • 2-3 cups shredded cooked chicken meat, from a rotisserie chicken
  • 1 (10-ounce) can red enchilada sauce
  • 1/4 cup sour cream
  • 1 (4-ounce) can green chiles
  • 1/4 teaspoon cayenne pepper
  • 2 green onions, sliced
  • sour cream, chopped tomato, black olives, avocado, and cilantro for serving


  • Preheat oven to 400 degrees and grease a 9x13-inch baking pan.
  • In a large bowl, combine cornbread mix, creamed corn, egg, milk, melted butter, 1 cup shredded cheese, and cumin. Stir until just mixed. Pour into prepared pan. Bake for 20 to 25 minutes, or until set in middle.
  • In another bowl, stir together chicken, enchilada sauce, sour cream, green chiles, and cayenne pepper.
  • Once cornbread is done, remove from oven and poke about 25 holes in the cornbread with the handle of a wooden spoon.
  • Spread chicken mixture on top of cornbread. Sprinkle green onions and remaining cheese on top. Return to oven for 5 to 10 minutes.
  • Cut into squares and serve with sour cream, black olives, chopped tomato, cilantro, sour cream, and avocado.


Calories: 487kcal