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Simple & Gooey Chicken Tamale Casserole turns classic tamale tastes into a no-fuss family dinner. This filling meal blends soft chicken and corn bread base with tangy enchilada sauce and stretchy cheese for a cozy dish that'll bring the family running to dinner.
I first threw this together when my kid wanted tamales on a crazy-busy Tuesday night. This shortcut version became such a family favorite that they now ask for it more than the traditional kind.
Key Components
- Cornbread mix: makes the ideal tamale-inspired foundation
- Creamed corn: brings needed wetness and natural corn sweetness
- Green chiles: add gentle spice and genuine Mexican taste
- Rotisserie chicken: cuts your prep time but keeps all the flavor
- Enchilada sauce: soaks the cornbread with Mexican goodness
- Sharp cheddar: forms that can't-resist cheesy layer on top
Step-by-Step Cooking Guide
- Step 1:
- Combine your cornbread mix with creamed corn, green chiles, and a little honey. The honey works against the heat and boosts the corn taste.
- Step 2:
- Spread the mix into your greased dish and cook until barely done. You want a slightly golden top that's still soft enough to poke.
- Step 3:
- Use a fork to make holes all through the warm cornbread. Pour your sauce evenly so it can sink into those holes.
- Step 4:
- Spread your flavored shredded chicken over the sauce-soaked base. Make sure it's spread out well so every bite has chicken.
- Step 5:
- Cover everything with lots of cheese and bake again until bubbly and melted. Let it sit for 10 minutes before you dish it up.
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My buddy next door who's from Mexico told me that tossing in a bit of cumin with the chicken makes it taste more like real tamales. Now I can't make this dish without it.
Tasty Side Dishes
Throw in some Mexican rice, warm refried beans, or a fresh Southwest salad to round out your meal.
Prep Ahead Tricks
Get your cornbread ready and pull apart your chicken the day before. Just put it all together and bake when you're ready to eat.
Fun Topping Suggestions
Put out bowls of chopped avocado, fresh cilantro, lime slices, and Mexican crema for folks to add on top.
Ways To Switch It Up
Swap in different meats or go meatless with black beans and corn kernels instead.
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This casserole has turned into my trusty standby for family reunions and potluck dinners. It strikes that perfect balance between real tamale taste and modern-day ease, making it my reliable go-to for pretty much any get-together.
FAQ sur la recette
- → Is the cornbread supposed to stay soft?
- Yes, it’s meant to be soft like masa, more like moist corn pudding instead of a firm bread.
- → Can I swap out the chicken?
- Absolutely, use black beans, ground beef, or shredded pork instead if you'd like.
- → How long should I bake it?
- Bake the cornbread base for about 20-25 minutes, then another 15 minutes after adding the toppings.
- → What can I put on top?
- Add sour cream, salsa, cilantro, or any Tex-Mex toppings you enjoy.
- → Why poke holes in the cornbread?
- It lets the enchilada sauce soak into the cornbread for better flavor.