Baked Chicken Tamale Casserole
A comforting and flavorful Mexican-inspired casserole featuring a cornbread base, tender shredded chicken in a spiced enchilada sauce, and melted cheese. Topped with fresh green onions, tomatoes, and creamy avocado for a vibrant and satisfying dish.
Instructions
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1
Preheat oven to 400°F. In a large bowl, combine the egg, cream-style corn, cornbread mix, green chiles, milk, and 1/4 cup of the shredded cheese. Stir just until the dry ingredients are moistened. Transfer the mixture to a greased 13x9-inch baking dish. Bake for 15-18 minutes, until light golden brown and a toothpick inserted in the center comes out clean.
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2
In a large skillet, combine the shredded chicken, enchilada sauce, cumin, and onion powder. Bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer, uncovered, for 5 minutes. Spread the chicken mixture over the cornbread layer and sprinkle with the remaining 1 3/4 cups of shredded cheese.
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3
Bake for an additional 10-12 minutes, or until the cheese is melted. Let the casserole stand for 10 minutes before serving. Top with chopped green onions, tomatoes, and avocado, if desired.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
