I’m constantly searching out easy and clean weeknight dinner recipes a good way to feed my family and maintain them glad, which is why i really like this high-quality smooth and absolutely cheese bird Tamale Casserole!

It combines all the flavors of those true tamales into an smooth casserole dish that takes much less than one hour from start to finish. due to the fact I’m a main fan of all matters Mexican meals, I had no doubts that this casserole dish could are available as a achievement.  the base of the casserole is made with a boxed corn bread mix (like jiffy) that’s infused with creamed corn, chili powder, cumin and a bit cheese.

once the bottom is completed cooking you surely pour some of your preferred enchilada sauce all over the pinnacle. Toss on a a few shredded chicken and a touch greater cheese, then let it finish baking in the oven till it’s pleasant a bubbly all over.


  • 1 package (8.5 oz) corn muffin mix (such as Jiffy)
  • 1 can (14.5 oz) cream-style corn
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 cups shredded taco cheese blend, divided
  • 1 1/2 cups enchilada sauce
  • 3 cups shredded cooked chicken, from rotisserie chicken
  • Optional Toppings:
  • diced tomato
  • sour cream
  • shredded lettuce
  • sliced black olives
  • chopped green onions
  • finely chopped cilantro
  • salsa


  1. Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside.
  2. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.
  3. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.
  4. Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!

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