Chicken Tamale Casserole Recipe
Image credit: Catherine's Plates via her official website
These past few days, my family has been constantly asking me to make some chicken tamale. Since I love cooking for them, I decided to level up the dish and went looking for a recipe with a tweak. Catherine’s Plates is probably one of the best channels on YouTube that provides quality but easy tutorials. I saw this chicken tamale casserole recipe on her videos and immediately tried making it. My family loved it and so did I, it was definitely worth the try.
Ingredients:
- 2 (8.5 ounces) boxes Jiffy Corn Muffin Mix or another favorite brand
- ¾ cup Milk
- 1 large Egg
- 1 (4 ounces) can Green chilies, diced
- 1 packet of store-bought taco seasoning, divided
- 1 (14.5 ounces) can Creamed corn
- 1 (10 ounces) can Green enchilada sauce
- 3 cups Chicken breast, fully cooked & shredded
- ¾ cup Cheddar cheese, shredded
- ½ cup Pepper jack or other flavored cheese, shredded
- Optional toppings: sour cream, cilantro, tomatoes, olives
Instructions:
Step 1
Prepare a 9×13 inch baking dish, then lightly spray and set aside. In a large mixing bowl, combine the Jiffy Corn Muffin mix, milk, egg, creamed corn, diced green chilies, and 2 tablespoons of taco seasoning, mix well. Pour the mixture into the prepared baking dish and spread evenly. Par bake in a preheated oven at 400 degrees for 20-25 minutes uncovered until top is not jiggly.
[social_warfare]
Step 2
Remove the cornbread from the oven and poke large holes all over the surface. Pour the enchilada sauce over and into the holes of the cornbread. In a separate large bowl or cup, combine the shredded chicken and 1 tablespoon of taco seasoning, then mix until incorporated. Pour it over the top of the cornbread and spread evenly, then sprinkle with shredded cheese on top. Put it back in the oven and bake at 400 degrees for 15-20 minutes until cheese has melted and is golden brown. Let it rest for about 5 minutes then serve. Garnish with your favorite toppings.
*These amazing images are all credited to Catherine’s Plates via YouTube and her official website. Check her other content and follow for more!
