About
Tex-Mex Tamale Casserole gets to the heart of what makes a tamale delicious and then serves it up, family-style! The cornbread base is tender, sweet, and zesty, holding up a layer of spiced chicken and plenty of melted cheese. Top it with a dollop of sour cream, and this Tex-Mex Tamale Casserole becomes more than just a meal; it's an experience you won't want to miss!
Ingredients
- 1 (16-ounce) package cornbread mix
- 3/4 cup milk
- 1 large egg
- 1 (7-ounce) can diced green chiles, drained
- 2 tablespoons taco seasoning, divided
- 1 (14.5-ounce) can creamed corn, undrained
- 3 cups rotisserie chicken, chopped
- 1 (10-ounce) can green enchilada sauce
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- sour cream, optional, to taste, for topping
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
Step 3 -In a large mixing bowl add the cornbread mix, the milk, the egg, the green chiles, 1/2 tablespoon of the taco seasoning, and the creamed corn, stirring together until just evenly combined.
Step 4 -Transfer the mixture to the prepared casserole dish, using a spatula to spread it out evenly.
Step 5 -Bake until the batter is just barely set and golden-brown, about 20-25 minutes.
Step 6 -While the casserole base is baking, add the chopped chicken and the remaining taco seasoning to a bowl and toss to coat.
Step 7 -Use a wooden skewer to pierce holes all over the surface of the cornbread.
Step 8 -Pour the enchilada sauce evenly over the top of the cornbread, much like a poke cake.
Step 9 -Add the seasoned chicken on top of the enchilada-sauced cornbread, spreading it out evenly.
Step 10 -Top the casserole with the cheddar cheese and the Monterey Jack cheese.
Step 11 -Bake until the cheese is melted and golden on the edges, about 15 minutes.
Step 12 -Let the casserole rest for 5 minutes.
Step 13 -Slice and serve topped with the sour cream.
