Chicken Tamale Casserole
This Chicken Tamale Casserole is a delicious and comforting dish that combines the flavors of classic tamales in a convenient casserole form. It is perfect for a family meal and can be made ahead of time.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 skillet
- 1 whisk
- 1 spoon or spatula
- 1 aluminum foil
- 1 oven
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) corn drained
- 1 can (10 oz) red enchilada sauce
- 1 cup salsa
- 1 cup cornmeal
- 2 cups chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt
- to taste pepper
- ½ cup diced onions (optional)
- ½ cup diced bell peppers (optional)
- fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, enchilada sauce, salsa, cumin, chili powder, salt, and pepper. If using, add diced onions and bell peppers. Mix well.
- In a separate bowl, whisk together the cornmeal and chicken broth until smooth.
- In the prepared 9x13 inch baking dish, pour half of the cornmeal mixture to create a base layer.
- Layer the chicken mixture evenly on top of the cornmeal base.
- Pour the remaining cornmeal mixture over the chicken layer.
- Sprinkle the shredded cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
This casserole can be assembled ahead of time and stored in the refrigerator until ready to bake.
For a spicier version, consider adding jalapeños or hot sauce.
You can swap out the chicken for ground turkey or beef, if preferred.