Chicken Tamale Casserole

Chicken Tamale Casserole Recipe
Photo: Ryan Benyi; Styling: Lynn Miller


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 262
Fat 8 g
Satfat 1 g
Protein 29 g
Carbohydrate 15 g
Fiber 1 g
Cholesterol 84 mg
Sodium 590 mg


2 tablespoons vegetable oil
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
1 clove garlic, minced
2 teaspoons chili powder
2 pounds boneless, skinless chicken breasts, sliced
1 4-oz. can diced green chilies, drained
Salt and pepper
1 15-oz. can medium red enchilada sauce
4 cups crumbled cornbread
1/2 cup buttermilk
1 1/2 cups shredded Cheddar


1. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.

2. In a large skillet, warm oil over medium heat. Add onion and bell pepper; sauté until onion is translucent, about 4 minutes. Add garlic and chili powder and sauté 1 minute.

3. Add chicken and chilies; season with salt and pepper. Raise heat to high. Sauté until chicken is cooked through, about 5 minutes. Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish.

4. In a large bowl, combine cornbread and buttermilk. Sprinkle 1/2 cup cheese over chicken mixture; spread cornbread mixture evenly on top. Sprinkle with remaining cheese. Bake until top is golden, about 20 minutes.