Reviews for Chicken Tamale Casserole
Made this for a group picnic...it was the hit of the party. Easy to make ahead of time, I made the bread and had the chicken cooked (I seasoned with cumin, garlic, chili, s&p) and shreaded before hand. Assembled and a few minutes in the oven on a hot summer day is perfect.
This was a great weeknight meal. I followed the recipe without changes and my family loved it. It was easy to make and it will be added to my weenight rotation meals.
This was very good. We made it in 6 servings and adjusted the calories accordingly--still seemed like small portions, though. This will be made again.
Even after following the advice of the other reviewers, this casserole is not something that I will make again, mainly because I don't like using packaged ingredients. There's too much added sugar, fat, and artificial stuff.
Loved this recipe! It went together easily and tasted great! The first time I made it I didn't have all of the exact ingredients so I used a can of Mexican corn plus a tablespoon of milk/cream instead of the cream corn and chopped chilies (my daughter didn't want me to add either so this was a nice compromise since the can of Mexican corn is smaller). It was delicious this way but I made it "per the recipe" the second time and it was even better - and I agree with some other reviews - it was even better the next day reheated for lunch!
I made almost as directed, just put a bit more cheese on top. I thought this casserole was delicious. Even tastier the second day. My only complaint is that is smells AWFUL. When we were cooking I was convinced there was a homeless person in the kitchen with bad BO. And on reheating it is exactly the same. Not sure what's up with that. So, I wouldn't cook this before having company because of the smell. Or take it to work if in close quarters with others. Sad, because it is tasty! Were I to make it again, I'd put crumbled tortilla chips on top to add some extra crunchy texture.
This dish went together very easily. Having a roasted chicken on hand was helpful as well, since cooking the chicken seemed like the most time-consuming part of putting this dish together. Great flavor, though, with very few ingredients.
This was a really tasty, solid recipe. I followed the instructions except for: -stirred in a half a can of black beans (drained) with cornbread batter -topped with chicken and the rest of the black beans -topped with a bit more cheese This would also be very tasty with sauteed veggies (don't forget the poblano peppers!) and a little more heat. I'm looking forward to trying it again and playing with it more.
We made this tonight and it was AWESOME! We didn't shred the chicken - just cubed it. I would definitely serve this to family and friends without any reservations. THANK YOU!
Made this for my family last night and they loved it! I brought some to work and my co-workers went crazy for it too. Thanks for the awesome recipe. It was so easy to make and was absolutely delicious!!
I thought the flavors were very good but I tweaked it by making it upside down...I used twice the chicken and mixed it with 1 can of enchilada sauce and spread it in my casserole dish first, then topped with the cornbread mixture and baked according to recipe, topping with a second can of enchilada sauce as recipe instructs.
Great dinner that can be made ahead of time. I have made this for luncheons as well because it can be made ahead of time. Salsa, sour cream, sliced green onions. sliced olives and chopped avocados are wonderful to put on the side for people to pile on. The left-overs are delicious! I cook the cornbread layer until really firm and use regular corn-not creamed. I add the enchilada sauce to the chicken and spread over the cornbread. I want to try this with tofu for my vegetarian friends and family, I think it will be fantastic.
3 star, but could be a 5 star with the following tweaks---1st use 1 real egg beaten instead of the substitute, next use Whole Kernel Corn drained instead of the creamed corn. Then add in any fun extras, such as black beans or more peppers. I make it this way and it is fantastic every time! I use Jiffy Corn Bread Mix for the corn bread part and it works great. I usually make this and put it into two 8 X 8 and freeze for when I don't feel like cooking during the week. It freezes great and feeds me and my husband and is enough leftovers for lunch the next day.My Husband is as picky as kids and he likes it! So I imagine it would be quite kid friendly as well.
My most favorite CL recipe so far!
I make this often and serve with an arugula salad -- my husband requests it often. It is fast, easy, and pretty foolproof. A few small changes (after making it dozens of times): The cornbread always takes about ten minutes longer to bake -- this might be due to my oven. I use slightly more chicken and sauce. Also, I don't add cheese to the cornbread and instead add it to the top.
delicious! we really enjoyed this recipe and simple to make. I actually mixed the chicken into the corn muffin mixture. This is a keeper.
I followed the recipe exactly and have to admit, it wasn't too great. I think the next time I will add more chicken and cook the corn mix for longer than the 15 minutes. The ending product was very soggy for my liking but the recipe has potential.
This was so easy and had little hands-on time. I cut the recipe in half and had to be a little flexible for my substitutions. I was only able to purchase a large bag of premixed corn muffin mix and it figured that my kitchen scale battery had died- so ended up using about a cup or so of the mix with one egg (instead of the substitute). I used a 1.3 qt. oval casserole dish and one shredded chicken breast covered it perfectly. My two year old even enjoyed this dish.
This recipe is in permanent rotation at our house. So delicious and easy!
Great quick recipe that really satisfies - everyone I have made this for now makes it for their family as well....
This is one of my favorite dishes. I make it for parties, family, really any occasion. I love it!
I have been making this dish for a couple of years now. I made the mistake of adding the red sauce to the chicken and then layering it to the top. in my opinion it gives the chicken a ton of flavor!! it worked out!!
Like others, I used regular Jiffy mix (not the honey one), which lends to a sweeter tamale base. My husband thought it was a tad bit sweet, especially with the creamed corn. I added a teaspoon of chili powder, 1 egg instead of substitute, rotisserie chicken, omitted red pepper flakes since I used spicy enchilada sauce. Added more chicken (about 3 cups) and cheese (covered entire casserole). I baked the cornbread for about 20-25 minutes. Very tasty, even better the next day. Next time I will try canned corn instead of creamed corn.
We tried it tonight and it was good! The recipe is a very low fat dish---but I did not have egg substitute and I used thighs instead of breast meat. I also admit, I didn't measure the cheese and just added what looked right to me on top. I'm sure with all the low fat options it still would have been great.
Have made this recipe for a variety of audiences over the past two years....family, guests, bunco gals, etc. and have received rave reviews each time. I do reserve a bit of the enchilada sauce and toss the chicken in it to keep it moist before baking. Also, after baking, top it with chopped tomatoes, gr onions and a dash of sour cream before serving. Easy weeknight meal that my family loves and we have it at least once every other week. Serve with refried beans or mex rice.
This is yummy;very moist and flavorful. Of course I tweaked it a bit, omitted the red pepper flakes because I'm not a fan of spicy hot food, but it still had a bite to it. So easy my husband made it and he also loved it. This will be a regular from now on!
My whole picky family really enjoyed this dish. It was delicious and so easy to make! I had to omit the green chiles since one particular family member refuses anything green. I would have enjoyed them but it was still excellent.
This dish was very easy and light. Will definitely make it again.
Very basic starter recipe. People complained about the spice, a crunch...but a tamale (an authentic one) is neither. For recipes like this, BE CREATIVE. Don't give a recipe a bad review because U didn't make it YOUR FAMILY'S FAVORITE. I used 2 boxes of Martha White. It wasn't sweet because I didn't use Jiffy. I learned that a long time ago trying to cut corners when making cornbread dressing. I also used 1 can of creamed corn for the 2. I did not add egg because the box didn't call for it (while others do). I split the batter between 2 Pyrex (13 x 9) because I wanted it to be thin. I mixed the sauce with the chicken, and tasted. I then added seasonings based on my family's perferences (seasoned salt, pepper, a dash of chili seasoning and cumin). While it was a 4 star to me and my family, I didn't think it was what you'd consider a "special occasion" but will make again. Cut up lime, lettuce, tomato, olives for everyone to fix as they like. A keeper
Not worthy of a special occasion but a definite win for a casual Wednesday dinner at home. I read other reviews about the "crust" being kind of soggy so I decided to mix the shredded chicken with the enchilada sauce and spread this mixture on top of the cornbread combo. It was still a little mushy and messy but was delicious! I served it with shredded lettuce and chopped tomato alongside.
this dish is so so good and really easy. follow the recipe! it's great as is (except I used whole kernal corn instead of cream-style)
This is a staple in our family... even my 17 month old twins love it. We make it frequently, so I've tweaked it a bit it to what our family eats best. Here are our changes... After shredding the chicken breast, I toss it with garlic powder, cumin and mexican blend. Then, I add a full package of sliced mushrooms and some sliced green onions. I like to put the chicken and veggies on top of the base before pouring on the enchilada sauce. I usually add extra green chiles to the cornbread bottom and like to top the dish with fresh cilantro. I've also found that it's helpful to shred the chicken while the cornbread base is cooking to save time. This is a great recipe that I've had a lot of people ask me for.
I thought this recipe turned out perfectly! I followed the ingredient list exactly, including the usage of creamed corn (with the exception of using pepper jack cheese in place of the Mexican blend). The cornbread base does turn out a tad on the soft side, but I think that is actually the desired outcome - I love the soft, moist consistency! I used Jiffy cornbread mix and did not mind the mild sweetness of the base. Love this recipe! Makes great leftovers as well.
If you don't like cornbread, you won't like this dish and I have to say that this was in no way a swap for traditional tamales. I agree with a couple of the other commenters that it needed a different texture like baked tortilla chips to give it something else. Also, I would leave out the cream corn from the crust. It didn't add anything to it, just made it a little mushy. It needs a lot more spice, like maybe a jalapeno and some onions to give it a little kick and I shredded an entire rotisserie chicken since it seemed like it didn't have enough compared to the thick crust. I would blend the enchilada sauce with the chicken next time too, instead of pouring it over the crust, because it just sat there like a soupy mess.
I made this almost exactly as stated. Cooked chicken breast with cumin, salt and pepper and used an egg instead of egg substitute. Turned out really good. Would give it a higher rating but I don't think it is something I would serve for a special occasion. It was very quick and easy though. Will definitely be making again.
My husband and I LOVE this recipe. We use reduced fat Mexican cheese and an entire rotisserie chicken. We also like things spicy so we try to find HOT enchilada sauce instead of mild or medium. This recipe is so great on a chilly night. Then, we eat this for a few more nights as leftovers and it never gets old!
I cooked the cornbread mix 20 minutes longer than suggested and it was still very wet. I would suggest using kernel corn vs cream corn and Im sure that would cut down on the wetness of the cornbread mix. The end result: everything is pretty much the same texture. So maybe you should crunch some tortilla chips up or cut up some lettuce and sprinkle on top to give it some crunch. If you're not a huge fan of cumin, definitely cut back on the cumin suggested in the recipe. The spice overwhelms the over flavors.
My husband and I really liked this dish, the kids (9 and 7), not so much, but what do they know? I used a whole rotisserie chicken and use chile powder with the cumin instead of chiles. Mixed the enchilada sauce in with the chicken, like another reviewed suggested. It was tasty and super fast and easy!
My new favorite recipe!!! So good! I love the sweet cornbread and the spicy enchilada sauce combo!
I made this last weekend for me and my husband and it was delicious! It was very easy to make. Like some of the other reviewers I used a can of regular corn instead of creamed corn and I think the creamed corn would have been too sweet. I also used Martha White cornbread. It made enough for me to freeze half of the casserole for another week since I was only cooking for 2. I will definitely make again! Great way to satisfy a craving for Mexican food!
I put a little extra echilada sauce over the chicken and I really thought it was good. I think the corn bread was a little too sweet in a couple of bites, so when you make it try to make sure you really attack the corn bread with the fork so the enchilada sauce can get all the way through it. But other than that it was wonderful! I will be making it again very soon!
Followed the recipe pretty closely. I also shopped at Trader Joe's so I used their cornbread mix. And I couldn't find cream corn at TJs, so I used regular corn. Also, their bottle of enchilada sauce is a bit more than the recipe called for... but I went ahead and poured it all on top. Yum! I should have cooked the cornbread layer a tad longer. And I'm glad I used whole kernel corn, because I think the cream style would have made a bit too sweet. Overall, great combination of sweet and salty and have passed this along to my friends!!
Yeah Baby!!! This one is a new favorite!!! Easy, satisfying, great comfort food. Serve with black beans and Lime chips on the side. Ole!!!
Easy, awesome, no left overs!! I served this with chopped lettuce, tomatoes, onions, sour cream and chips and salsa. I had truly hoped for leftovers as it was in the middle of volleyball season and I rely heavily on leftovers during sports seasons. There was nothing left!!! YUM!
my husband and I thought it was good. I cut the recipe in half since it was only the two of us. I also used one egg instead of egg substitute, cooked the base a little longer as others suggested and used Trader Joe's Corn Bread mix, which was yummy. I added zucchini to the topping and I'm glad I did.
I had high hopes for this recipe. It is easy to put together, but the end result was NOT liked by my family. It may have been the corn muffin mix (jiffy brand), but this ended up being super sweet. I thought the heat from the red pepper and the enchilada sauce would balance it out, but it ended up being a horrible combo of sticky sweet and hot.
I thought this was very good, I did make some changes though. I used 1 egg instead of the 1/4 cup egg substitute, I also used 2 cans of chiles too, and a regular packet of cornbread mix.
I thought this was pretty good, I wouldn't serve it for a special occasion, but I would definitely make it again on a weeknight. It was quick and easy. I don't use egg substitute so I just used two whole eggs, and I cooked the cornbread mixture longer.
Just okay. I didn't care for the sweetness of the corn muffin mix - not enough spice to offset it. Also got a soggy crust - kind of sloppy mess. If I were to make this again, have to ramp up quite a bit. Probably not one of my go-to recipes.
Excellent, quick recipe. I followed other reviewer suggestions for a longer bake time and added sauted red pepper, onion, and one chipotle pepper (instead of cayene). I would make my own corn bread next time as the Jiffy mix was much too sweet for us. If not for the overly sweet cornbread, i would have given it 4 stars.
This was quick, easy, and delicious! I added a little more spice since we like hot foods, but overall this was great!
Great recipe. Instead of purchasing a cornbread mix, I made my own: 1 C. of yellow cornmeal, 1/2 tsp. baking soda, 1/2 tsp. salt and 1/2 tsp of sugar. Instead of fat-free milk I used low-fat buttermilk which is what I use when I make cornbread. Fat-free milk would still be OK and not alter the taste. This dish will definitely be in our meal rotation. Next time, I may use lean ground beef instead of chicken. I also used rotisserie chicken from the deli as a shortcut.
May this for dinner tonight. Very easy. My kids didn't especially like the sweetness of the cornbread, so next time I will try to make it witth cornmeal mix. Will add more heat next time, as we like spicy. I can't wait to have what little is left over for lunch tomorrow.
The first time I made this I didn't have any creamed corn, so I just used frozen corn kernels and a splash of milk. I also didn't have a box of cornbread, so I made the cornbread mix from scratch with corn meal, flour, etc...If you google jiffy cornbread mix you can find it. I also added black beans and mixed the chicken with the sauce and black beans. I topped with a 2% milk cheese. It turned out perfect! This time I used the creamed corn and I did have a problem with the cornbread taking forever to firm up and needing much more time to cook. I haven't tried it with the creamed corn yet, but I'm thinking unless it tastes much different, I will just stick with the frozen corn and a splash of milk. It's a lot less sodium too! :)
I thought this recipe was very easy for a quick weeknight dinner and tasted good. I would make this again but do not consider it a special occasion meal. I followed the recipe with the exception of using leftover smoked chicken, 2 leftover egg yolks instead of egg substitute and topped with cilantro. Easily adaptable with any of the additions others suggested.
The family loved this and it was easy to make. I'm adding this one to our regular rotation. Sliced black olives would make a nice addition on the sour cream. Yum.
I thought this was good. I used 2 cans of chilis because I love them. I also cooked it for about 22 minutes the first round and another 20 the second. If you are thinking about trying this recipe you should.
Too many pre-packed ingredients for me. I just don't eat that way.
This is a good "base recipe" that allows for many variations. I doubled the amount of cheese (pepper jack and sharp cheddar) added 1 diced chipoltle, 2 diced serranos, 1/4 cup finely chopped onion, 2 cloves grated garlic, 1 can of black olives cut in half, 1/2 cup chopped cilantro, whole eggs instead of substitute, whole milk instead of fat free and greased the baking dish with bacon fat. My partner comes from Mazatlan, he knows and appreciates good Mexican dishes. This was a hit! We were both miserably (the good kind of miserable) stuffed afterwards. I'll definitely make this again.
Way too sweet, but super easy and quick.
We love this dish! It is a reagular in our house. Quick and easy. We buy a rotisserie chicken and use the entire thing to save time. I also used fire rosted green chilies and I usually use more cheese on the top than it calls for - we like cheese :)We will continue to make this on a reagual basis.
I really love this recipe. It's addictive! I cobbled together some suggestions in the comments and made these additions: 1) I cook the chicken (usually boneless/skinless thighs) in water (in the oven, 375, water going about halfway up the sides of the chicken), with lots of spices (tabasco, cayenne pepper, cumin, garlic powder, onion powder, salt/pepper, etc.), then shred. 2) I follow the cornbread recipe exactly (though with more cumin and pepper than called for, and using an egg instead of egg substitute). I find it's best when a little underdone. 3) I combine the shredded chicken with black beans (canned but rinsed in a colander), black olives, chopped onion, and enchilada sauce (maybe about half a can), along with more of the aforementioned spices. Everything else is exactly the same as the recipe, and it always comes out amazing (just be careful not to burn the cheese). I need to try this recipe with other ingredients, but I'm too attached to this version!
My friends and I made this a few weeks ago it was easy, awesome, and great left over. I keep finding myself craving it! So I will be making it again soon!
Great recipe. Have made it twice now. Both times, used rotisserie chicken, which I mixed with taco seasoning. Used Frontera enchilada sauce. You could double the first 7 ingredients if you are making this for a crowd. Gets a little thin in a 13x9 pan. Will continue to make it!
I listened to the other reviewers and added the shredded chicken to taco seasoning and some water for more flavor. I also added red pepper flakes for more spice and about a cup of onions because I had leftovers for another recipe. Then I added the enchilada sauce to the chicken mixture before putting it on top of the casserole. Other than the above changes, I did everything as the recipe suggests. It turned out great and it was really simple to make. I will definitely make again.
My family loved this casserole! I used green enchilada sauce, and took the advice of other reviewers and mixed it into the chicken mixture. I also added black beans to the chicken mixture. And it really did take about 25 minutes for the corn bread mixture to bake in the oven. I'll be making this one again!
This recipe is a winner! I tweaked it just a little and it was fantastic. I didn't have any egg substitute so I used an egg. I also used crushed pepper flakes instead of ground red pepper. I used just 1/2 a can of the creamed corn. After I shredded the chicken, I put it in a skillet and added chicken taco seasoning and 3/4 cup water and let it cook into the chicken, then I added some of the enchilada sauce and let it simmer for a few minutes. I also added sliced olives to the chicken before I poured it over the cornbread. It turned out great. I will make this over and over!
Made this last night, uh, YUM! It is really easy and great for a cold night when you want comfort food! You can easily add to it to your own liking. I added chopped olives with the meat, wonderful. Save this recipe for your left over chicken.
I love this recipe for how easy and tasty it is!! SometimesI follow the recipes exactly and otehr times I have mixed it up. I have use green enchilada sauce, red pepper in place of the chilies. I also like adding black beans to the chicken and cheese that go on top of the casserole.
I love this recipe. I'll be making it on regular basis. It's not exactly for special occasions maybe a pot luck. I've been missing good tamales and while this isn't a true tamale it did cure my hunger for them without flying to Texas.
This was sooo easy to make and a huge hit tonight. I needed something easy for some guests coming over to play board games. This was simple and delicious and was comprised of easy and minimal ingredients. I cooked up 3 chicken breasts seasoned with cumin and red pepper and then shredded that up. It was great!
I made the mistake of putting 3/4 cup of cheese instead of 1/4 cup in the first step and then added the rest of the package of cheese on top. I don't think it made any difference. I thought the sour cream was needed but when I had the leftovers at work it was just as good without the sour cream. A definite repeat.
This is fantastic! I did add a bit more cumin and used an egg instead of egg substitute. Plus I added a bit of the enchilada sauce to the chicken along with a couple of pinches of cumin and a pinch of red pepper flake. Next time I think I'll add some black beans, onions, and bell pepper in with the chicken to up the nutrition factor. Definite repeater!
My picky 7 year old loved it, which makes it a 5 star at my house! Easy prep that the kids could help with also. Good quick week night meal.
Very good and easy to make!! Made 2 8x8 pans and froze one.