Chicken Tamale Casserole

Looking for an easy Chicken Tamale Casserole recipe to switch up your standard dinner rotation? Have we got the one for you! Mild enough to feed to your kids and spicy enough to keep the adults interested, this cheesy Chicken Tamale Casserole is a great dinner for the whole family.

📝 Ingredients

• 1 (14 3/4-oz) can creamed corn
• 1 (8.5-oz) box corn muffin mix
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1/4 cup sour cream
• 1 egg
• 1 teaspoon ground cumin
• 1 1/2 cups shredded Mexican blend cheese, divided
• 2 cups shredded cooked chicken
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• Sour cream
• Diced avocado
• Diced tomatoes
• Cilantro

👨‍🍳 Instructions

1. 1Preheat oven to 400° F and spray a 9 x 13 baking dish with cooking spray.
2. 2In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
3. 3Bake for 20-25 minutes or until edges are golden brown and the middle is set.
4. 4Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
5. 5In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
6. 6Bake for 5-10 minutes or until cheese is melted.
7. 7Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.