If you’re craving tamales but just don’t have the time, this tamale casserole is a quick and easy answer. Homemade tamales can be too time-consuming to prepare on a weeknight, but corn bread mix captures the same flavor. Feel free to experiment with different types of meat, such as ground beef or turkey, or trying chile verde salsa instead of enchilada sauce. No matter how you prepare it, this dish will quickly become a family favorite.  

Risë Minton, Smyrna, GA
Recipe by Cooking Light November 2008

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

  • Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutrition Facts

354 calories; calories from fat 36%; fat 14.1g; saturated fat 7.1g; mono fat 3.3g; poly fat 1.2g; protein 18.9g; carbohydrates 36.3g; fiber 2.5g; cholesterol 58mg; iron 1.7mg; sodium 620mg; calcium 179mg.