We love seeing what you’ve made! Grease a 9×13-inch or large square baking dish with nonstick cooking spray or olive oil. Blend until smooth. To reheat, place it in a 350°F oven for 10 minutes. Submit your question or recipe review here. EatingWell may receive compensation for some links to products and services on this website. Did you Make my Chicken Tamale Casserole? It was so yummy. Bake for about 20 to 25 minutes. Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes! 2 ½ cups low-sodium chicken broth, divided, 1 (15 ounce) can low-sodium black beans, rinsed, ¾ cup extra-sharp Cheddar cheese, divided, © 2020 EatingWell.com is part of the Allrecipes Food Group. Garnish with chopped cilantro and a dollop of sour cream if desired. "I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Pour the mixture … ), Spatchcock Chicken Recipe with Garlic and Herbs, Poached Chicken Recipe – How to Poach Chicken. In this Tex-Mex casserole inspired by chicken tamales, a saucy chicken filling with a soft polenta or grits topping is baked in a casserole dish. 1 cup Monterey Jack cheese shredded. We LOVE hearing from you! Bake until hot and bubbling, about 20 minutes. Preheat your oven to 400 F degrees. * Percent Daily Values are based on a 2000 calorie diet. Once baked, allow to cool, then cover the casserole tightly with aluminum foil, then wrap again in plastic wrap and place in the freezer. Sprinkle with the reserved 1 tablespoon scallions. It really is such a cinch to whip up, this could easily be a weeknight staple. Bake for 15-20 minutes until cooked through in the middle and the edges are golden brown. avocado. Pour the mixture into the prepared baking dish. Bake for 15-20 minutes until cooked through in the middle and the edges are golden brown. The crispy, crumbly cornbread is topped with shredded cheese, chicken and a host of Mexican flavors and baked to perfection in the oven – what's not to love! The cornbread mix is just three ingredients and the filling is six. Read our. This Chicken Tamale Casserole is a simple, easy and delicious way to have the flavors of tamales on a weeknight! Just shred and use! This Chicken Tamale Casserole is made with layers of cornbread crust, enchilada sauce, shredded chicken, corn and lots of cheese! Grandma's comfort foods remind of us simpler, happier times and make us feel better—even if only for a little while. https://www.food.com/recipe/chicken-tamale-casserole-cooking-light-337063 Use the back of a wooden spoon to make a few small holes in the cornbread. Here is some guidance from a registered dietitian on foods and drinks that may help you feel just a little bit better if you get sick with COVID-19. Steps 1 It’s an easy weeknight meal that comes together in only 40 minutes … Top with the remaining enchilada sauce and the cheddar cheese. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." Ingredients ¾ cup fire-roasted diced tomatoes 2 ½ cups low-sodium chicken broth, divided 2 tablespoons chili powder 1 teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon onion powder ¼ teaspoon salt 3 cups chopped cooked chicken 1 (15 ounce) can low … Use of this site constitutes acceptance of our, Just Like Grandma Used to Make: Why We're Craving Grandma's Cooking Now More Than Ever, How to Make Those Viral Hot Chocolate Bombs at Home. Place tomatoes, 1/2 cup broth, chili powder, cumin, oregano, onion powder and salt in a blender. Bake for 10-15 minutes or until the cheese is melted to your liking. Bake for 20-25 minutes or until edges are golden brown and the middle is set Nutrition Spread the cornmeal mixture over the chicken mixture in the baking dish. Sometimes getting back to the basics is the easiest and most delicious option! This is a filling, flavor packed meal that’ll satisfy the hungriest of bellies during the week! Optional Toppings: cilantro. (Be sure to see the recipe card below for full ingredients and instructions.). Instructions. Here’s how to do it step by step: While all of the ingredients in this recipe are fairly easy to find, here are some helpful recipe variations that could also work: This casserole can be stored in an airtight container in the fridge for 3-5 days. Let cool for 5 minutes, then serve. I made the base cornbread with no additions (high-altitude + 1 TBLS flour) and used 1/2 C milk + sourcream. Reserve 1 tablespoon scallions. Life’s too short for boring food. Remove from the heat. Preheat oven to 400°F. In a large bowl, add corn muffin mix, diced green chiles, egg and milk. green onions. Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! You can also pop it in the microwave on high for about 2 minutes. Ready in only 40 minutes. In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded... 3 The fun part about making this recipe is assembling all the layers! Quick, easy and delicious, just what you need for a busy weeknight. Chicken – You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can, Enchilada Sauce – I highly recommend making your own using this. Learn how your comment data is processed. A toothpick inserted into the center of the cornbread should come out clean. Your email address will not be published. The crispy, crumbly cornbread is topped with shredded cheese, chicken and a host of Mexican flavors and baked to perfection in the oven – what’s not to love! Cheese on top. Please try again. Transfer to a medium bowl; stir in chicken and black beans. Pour into greased dish and bake for 15-20 minutes, until the cornbread is fully cooked through. To make sure the cornbread is done, insert a … Like my Taco Casserole and Broccoli Cauliflower Rice Chicken Casserole, this makes great leftovers and is freezer-friendly. Combine the remaining 2 cups broth and water in a large saucepan; bring to a boil. Offers may be subject to change without notice. To make things extra easy, you can use rotisserie chicken. Mix together to combine and set aside. This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious! Hi, I’m Becky Hardin! Bake for 15-20 more minutes, until the cheese is melted and bubbly. I really like green chilis with chicken, so I used green chili enchilada sauce, half spread over cooked cornbread pricked, the rest mixed with rotisserie chicken, listed spices (like chipotle chile sauce) hot Hatch green chilis, Rotel drained w/green chilis, plus a can of drained pintos. We are all about Easy Chicken Recipes! 2 Add the seasoned shredded chicken on top of the cornbread and spread it out evenly. I didn’t even mind eating it 4 nights in a row (single person here). This Chicken Tamale Casserole recipe is a fun Tex-Mex play on tamales that takes only 40 minutes to make! This post may contain affiliate links. While it can't take the place of true tamales, it certainly makes for an easy and scrumptious weeknight dinner. Combine the chicken, black beans, corn, green chiles, and half of the enchilada sauce in a bowl. This Chicken Tamale Casserole is made with layers of cornbread crust, enchilada sauce, shredded chicken, corn and lots of cheese! Sprinkle with the remaining 1/4 cup cheese. Then, combine the chicken, black beans, corn, green chiles, and half of the enchilada sauce in a bowl. Read More. Pour the mixture into the bottom of a greased 9×13 casserole dish. Here's why we should all lean in harder and embrace our comfort-food cravings. Jump on the latest food trend with our step-by-step guide to making hot chocolate bombs. Then transfer to a freezer-safe airtight container and freeze for up to 6 months. This Chicken Tamale Casserole is a quick and easy take on the traditional tamales. Whisk the cornbread ingredients together in a bowl until smooth. Preheat oven to 400° F and spray a 9 x 13 baking dish with cooking spray. When ready to eat, let the casserole thaw in the fridge overnight before reheating. How To Make This Chicken Tamale Casserole – Step By Step. These simple chicken recipes have only a few ingredients and are sure to please. 380 calories; protein 34.9g 70% DV; carbohydrates 37.7g 12% DV; dietary fiber 7.5g 30% DV; sugars 1.9g; fat 9.7g 15% DV; saturated fat 4g 20% DV; cholesterol 104.5mg 35% DV; vitamin a iu 1175.2IU 24% DV; vitamin c 3.8mg 6% DV; folate 65.4mcg 16% DV; calcium 168.9mg 17% DV; iron 3.7mg 21% DV; magnesium 66.1mg 24% DV; potassium 681.3mg 19% DV; sodium 531.3mg 21% DV; thiamin 0.2mg 20% DV. Now check your email to confirm your subscription. This post may contain affiliate links. Remove the baking dish from the oven and poke holes all over the cornbread using the tines of a fork. For the best flavor, I recommend making your own enchilada sauce using this. Whisk together until fully combined. sour cream. Keep it in the freezer for up to three months. Want Tamales but don’t have the time? Read my disclaimer. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Tamale Casserole: 2 cups chicken cooked, shredded white or dark meat. Notice: JavaScript is required for this content. Can You Freeze This Chicken Tamale Casserole? Success! Pour the mixture over the cornbread layer. All Right Reserved. Whisk the cornbread ingredients together in a bowl until smooth. I'd like to receive the free email course. A first-generation Mexican American who loves to cook! Preheat oven to 400 degrees F. Coat an 8-inch-square baking dish with cooking spray. Check Out These Other Delicious Mexican Inspired Dishes. It feels like a treat but requires little effort. A good stainless steel balloon whisk works well for this job, but take care not to overwork the batter to remove the lumps; that can cause the corn muffin base in this recipe to become tough and chewy, not a good thing! This Chicken Tamale Casserole is made with layers of cornbread crust, enchilada sauce, shredded chicken, corn and lots of cheese!