I stole this recipe for Chicken Tamale Bake from tasteofhome.com who stole it from Jennifer Stowell from Smithville, Missouri. This tasty casserole starts with cornbread mix. Cream-style corn is mixed with an egg, green chiles, milk, shredded cheese and a box of cornbread mix. Then the mixture is cooked in a casserole dish until golden brown. Next shredded chicken is cooked in a skillet with enchilada sauce, cumin and onion powder. The chicken mixture is spread over the cornbread layer and topped with shredded cheese and baked until the cheese is melted. This recipe is a tamale pie is casserole form, a delicious way to start celebrating Cinco de Mayo.

Did you know? Tamale pie is a Southwestern casserole dish. It is prepared with cornmeal crust and ingredients typically used in tamales. It has been described as a comfort food. The dish may have originated in Texas in the early 1900s.³ (see more trivia in the Trivia tab)

The ingredients for this recipe are: 1 egg, 1 can (14 ¾ oz) cream-style corn, 1 package (8 ½ oz) cornbread/muffin mix, 1 can (4 oz) chopped green chiles, ⅓ cup 2% milk, 2 cups shredded Mexican cheese blend, 2 cups coarsely shredded cooked chicken, 1 can (10 oz) enchilada sauce, 1 tsp ground cumin, ½ tsp onion powder

If not using already prepared chicken, cook chicken in a skillet with fajita seasonings. Shred and set aside.

Preheat oven to 400 F. Then in a large bow, combine egg, corn, cornbread mix, chiles, milk and ¼ cup shredded Mexican cheese blend; stir just until dry ingredients are moistened.

Transfer to a greased 9×13 baking dish. Bake until light golden brown and toothpick inserted in center comes out clean, 15-18 minutes.

Next in a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes.

Then spread the chicken mixture over cornbread layer.

Sprinkle 1 ¾ cups shredded Mexican cheese blend on top. Bake until cheese is melted, 10-12 minutes longer.

Let stand for 10 minutes before slicing and serving.

If you liked this recipe for Chicken Tamale Bake then you can also try Easy Mexican Pizza, Beef Enchiladas, Burritos with Chicken and Rice or Homemade Crunchwrap Supreme.

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Chicken Tamale Bake

This tasty casserole starts with cornbread mix. Cream-style corn is mixed with an egg, green chiles, milk, shredded cheese and a box of cornbread mix. Then the mixture is cooked in a casserole dish until golden brown. Next shredded chicken is cooked in a skillet with enchilada sauce, cumin and onion powder. The chicken mixture is spread over the cornbread layer and topped with shredded cheese and baked until the cheese is melted.

Course Entree

Prep Time 15 minutes

Cook Time 25 minutes

Servings 8 people

Ingredients

• 1 egg beaten
• 1 can (14 ¾ oz) cream-style corn
• 1 package (8 ½ oz) cornbread/muffin mix
• 1 can (4 oz) chopped green chiles
• ⅓ cup 2% milk
• ¼ cup shredded Mexican cheese blend

Topping

• 2 cups coarsely shredded cooked chicken
• 1 can (10 oz) enchilada sauce
• 1 tsp ground cumin
• ½ tsp onion powder
• 1 ¾ cups shredded Mexican cheese blend
• Chopped green onions tomatoes and avocados

Instructions

1. Preheat oven to 400 F. In a large bow, combine the first 6 ingredients; stir just until dry ingredients are moistened.
2. Transfer to a greased 9×13 baking dish. Bake until light golden brown and toothpick inserted in center comes out clean, 15-18 minutes.
3. In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese.
4. Bake until cheese is melted, 10-12 minutes longer. Let stand for 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.