Chicken Tamale Casserole

Chicken Tamale Casserole

  • 4 ounces organic shredded cheddar cheese
  • 4 ounces organic shredded Monterey Jack or Pepper Jack cheese
  • 1/3 cup organic milk
  • 1 free range/organic egg
  • 1 teaspoon ground organic cumin
  • 1/8 teaspoon ground organic red pepper
  • 1 (14 3/4-ounce) can organic cream-style corn
  • 1 (8.5-ounce) box organic corn muffin mix (Jiffy works great)
  • 1 (4-ounce) can organic chopped green chiles
  • 1 (10-ounce) can organic red enchilada sauce
  • 1 cup cooked organic shredded chicken
  • Salt and pepper, to taste
  • Organic cilantro, for topping
  • Organic jalapeno slices, for topping


  • Preheat the oven to 400 degrees.
  • Spray a 13×9 baking dish with cooking spray.
  • Combine the cheeses in a small bowl.
  • In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
  • Pour into the prepared pan and bake for 15 minutes or until just set.
  • Remove the cornbread from the oven and pierce all over with a fork.
  • Pour the enchilada sauce over the cornbread.
  • Top with the chicken and remaining cheese.
  • Return to the oven for another 15 minutes.
  • Sprinkle with the chopped cilantro or jalapeno slices and serve.


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