chicken tamale casserole
This Chicken Tamale Casserole is a comforting and flavorful dish that combines layers of tender chicken, delicious tamale flavors, and cheesy goodness. It’s a great one-dish meal for family dinners and gatherings.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 whisk
- 1 skillet
- 1 aluminum foil
- 1 cooking spray or oil
Ingredients
- 2 cups cooked, shredded chicken
- 1 can corn 15 oz, drained
- 1 can diced green chilies 4 oz
- 1 cup cornmeal
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cups shredded cheddar cheese
- 1 cup salsa
Instructions
- Preheat your oven to 375°F (190°C). Grease the baking dish with cooking spray or oil.
- In a large mixing bowl, combine the cornmeal, milk, eggs, baking powder, salt, chili powder, and cumin. Whisk until smooth.
- Spread half of the cornmeal mixture into the bottom of the prepared baking dish to form a base layer.
- In a skillet, combine the shredded chicken, drained corn, green chilies, and half of the salsa. Stir well to combine. Spread this mixture evenly over the cornmeal base layer.
- Pour the remaining cornmeal mixture evenly over the chicken mixture.
- Top with the remaining salsa and sprinkle the shredded cheddar cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes
Feel free to customize this recipe by adding black beans or peppers for extra flavor and texture. Serve with sour cream or avocado slices for added creaminess. Leftovers can be stored in the refrigerator for up to three days.