Reviews for Chicken Tamale Casserole
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.
This recipe is so good and so easy, once you try it you will make it again and again. I will try the green verde sauce next time I make it...
Amazing taste, so easy to put together. We didn't have green chiles or creamed corn, so substituted diced jalapeno (from jar) and canned corn with FF half & half. Used canned chicken breast which shreds so easily and mixed a little enchilada sauce into chicken for extra flavor before pouring over cornbread mixture. Tamale critic hubby ate two pieces and asked to add it to the regular rotation!
Delish! I mixed in the chicken to avoid the chicken drying out.
Amazing Recipe !!!!!! We love it, tastes just like a chicken tamale. Super easy to make, I used 1 real egg instead and it turned out great.
Wow! Easy, fast and delicious! We all loved this recipe and will definitely make it again. I didn't have any egg substitute so I used one egg instead - turned out perfect.
Without knowing where I got the recipe from, my husband immediately asked if it was "diet food". I liked it, but he did not....he thought it tasted weird. Guess I won't be making this again :(
My entire family loves this recipe. I've made it with veggies only (peppers, onions, mushrooms, sauted with olive oil), as well as the chicken version but choose to save time with rotisserie chicken from the grocery store. A family favorite!
Very tasty. I needed to cook the casserole for 25 minutes (not 15) in order to get it to set fully. The recipe is a little too sweet, which is why I gave it 3 stars. I would increase the amout of chicken and also the chilis next time to counteract the sweetness.
My first My Recipes adventure was outstanding. Casserole did not set in 15 minutes as directed, it took 20. My wife said with results that good, we may not go to a Mexican restaurant again
Quick, easy, yummy, and with melted cheese on top! Couldn't get any better.
This recipe is amazing!! I always add more chicken as I buy a rotisserie to cut down on prep time. We have made it several times and it is never disappointing.
Tasty recipe, but I felt guilty not having any fresh vegetables in a main dish like this, so much is from a can! I added black olives when serving. Could probably use a little more heat with jalapenos or something. Sweet.
I love this casserole! I make it weekly and it is always delicious! I always use Jiffy cornbread (the sweetness is perfect) and just half of a can of corn (you won't miss the other half). Mmmm...so good.
I made this last night and it was delicious and so easy! I didn't have a 13' by 9' pan so I split the recipe into two smaller pans and did one with red enchilada sauce and one with green enchilada sauce! FYI: I loved both of them but I found the red to be much spicier. I am eating leftovers for lunch today :)
It was pretty good, although we all thought it was a bit sweet, with the creamed corn and the cornbread mix. I think if I were to make it again, I will make sure I use a cornbread mix that is not very sweet, I used Jiffy, which is what I had in my pantry, ...but it was pretty good overall!
Very tasty dish. Great flavor. I deviated from traditional corn bread mix and used a gluten free variety. Unfortunately it didn't do much of anything for the recipe! The next go around will be with the Trader Joe's bread mix and I am sure we will enjoy this recipe even more. I wonder how black beans would be in this recipe?
very easy to make. used roasted chicken so assembly was really quick. made exactly as written. might consider cooking a little longer in the first step.
My husband and I loved this recipe, it really is a great substitute for tamales and so easy to make. I served with guacamole, and it was delicious.
This is an easy to make, tasty recipe. I made my own enchilada sauce, and used frozen corn. I also picked a "natural" cornbread mix, so it did not have a lot of additives. I roasted two bone-in chicken breast and used forks to pull the meat. Definitely worth trying. I don't know that I would make it for a special occasion, but it's a fine weekday meal. It is a bit spicey, but you can easily adjust the spice level.
This was very yummy! It took about 25 minutes for my bread to cook. I used green enchilada sauce, some extra cayenne & chilies, and unsweetened canned corn. Husband and I look forward to our leftovers!
Very good! I made this for my family and everyone loved it. Definitely a little spicy, but we love spice in our house!
So easy! The most difficult part of this recipe is simply keeping the required ingredients on hand. No chopping required - just stirring. If you are in a rush, you can also buy a pre-roasted chicken and skip a step. My boyfriend and I have had this twice in two weeks and he liked it so much he took it upon himself to make it the second time.
This was great and I made it exactly as written. However, my boyfriend and I agreed that it absolutely needed the green salad, chopped raw yellow onion, and sliced olives that I served along side. I put a ton of red leaf lettuce on our plates- the casserole itself would have been way too heavy without. Otherwise, great meal!
This was really good! I didn't have the egg substitute, so I used two eggs instead. Everyone in my family enjoyed it and I even brought it to work the next day for lunch. I will definetly make it again.
Both my 40 year old and my 9 year old loved this recipe. :)
This was very good - the best part was that it was quick - most of the ingredients were on hand - and you could vary the heat according to taste. We didn't use the sour cream on top - it didn't seem to need it. Served with a simple salad. Great as a leftover. We will definitely make it again.
My husband is crazy about this dish, and so am I! I always make this when I have some left over cooked chicken on hand. It goes very well with a cucumber and tomato salad. Quick and easy, yet impressive to guests.
I gave this 4 stars, but there is just no need to wait for a special accasion to make this superfast, delicious receipe. I have made this many times and have started using it as a frig cleaner-outer. Grab some leftover meat plus some veggies and I usually throw in a can of black beans. Wa-la! Always a little different, but always good. I use the Jiffy brand cornbread mix, it's not quite as sweet as the Martha White.
Easy to make, great taste, and low in fat/calories. I used Martha White buttermilk cornbread mix, a whole rotisserie chicken shredded, & 2% Mexican shred cheese, added a little extra cheese. It was delicious and I will definately make again, & would serve it to company!
I'm giving this three stars because it's not as tamale tasting as I'm used to, coming from a Hispanic family. I absolutely loved the recipe, and I love cornbread, but it was a little too sweet to be called a tamale, is all. We used green enchilada sauce and I added roasted jalapenos on top of the cheese. It was very tasty, and I would make again for sure but I will probably make it with masa harina instead of sweet corn bread mix. Worth playing with.
This recipe was terrific! I loved the sweetness of the cornbread- it wasn't mushy, at all! But I did need to bake it for 30 minutes for it to set up properly. I used an entire rotisserie chicken (probably 3 1/2 cups) & added about 1/2 cup enchilada sauce & 1/2 chopped onion to the chicken topping. I would have added some sliced black olives, if I had them. But, all in all, this casserole was wonderful, & I would definitely make it for company.
This is my favorite homemade dinner. It's supposed to be moist, like tamales. I gobble up all the leftovers! Usually serve with a salad or veggie. Every person I've made it for has asked for the recipe.
I baked the daylights out of this, and it still came out mushy and bleah after an extra HOUR. I mean, my family likes PB&J, but we weren't expecting to eat it that night. Don't know where these four/five star ratings come from. I'm telling you: don't bother.
Big hit and rich taste.
Always a crowd pleaser and so easy to do. It keeps pretty well and kids and adults love it!
I used a real egg instead of the substitute. Also, I don't like sour cream so used guacamole instead.
Call me crazy, but I think you're supposed to actually MAKE the recipe before you rate it. And call me crazy, but I only buy fresh milk, cheese, and sour cream as well. What the heck are you buying???
I wish there were 0 star ratings on this site. Are you kidding me? This recipes has only ONE fresh ingredient - chicken. Everything else is from a can, or a processed substitute. Do you really want to feed this to your family, especially children? Yuck,
This is a good, easy meal for a night when I am feeling a little lazy in the kitchen.
My husband LOVES this recipe. I don't use shredded chicken; I use boneless, skinless chicken breast seasoned with Chipotle Rub(from Pampered Chef) that I pan-sear and cut up into chunks. I also used RF cheese. The next time I make this, I will probably divide it into 2 smaller pans to make the cornbread part thinner. I also used Hot enchilada sauce(hubby likes it spicy) and save a little extra to put on top. Awesome taste and easy, but messy looking
thought it was a bit too sweet. will try to adjust for that next time. everyone said it was really good. i used green enchilada sauce on half of the recipe and that was definitely the winner!
This was delicious and I would definitely make it again. My only complaint is that it's not spicy enough, but I'll alter that to my own taste the next time I make it. Very quick and easy to make.
This recipe was such a hit with my family. Super easy! We love tamales, but don't have the time, especially during the week, so this totally does the trick. Quickly puts together, only 30 minutes in the oven, throw a salad together, and you've got a very satisfied family. My family rated it top 5 of their favorites.
Since many of the negative reviews said it was too mushy, I only used half the cream corn and baked for 20 minutes. It turned out great! Next time I am going to half my homemade cornbread recipe as that will reduce the fat per serving by half and bring the total calorie count down. Served with calabacitas (sauted poblano, onion, and squash w/cilantro). This is now on our regular rotation!
Very easy, has taste and consistency of a tamale, next time, I will make my own cornbread mix, a little too sweet for me.
This was pretty much what I expected from a casserole (although given the five-star rating I might have expected better). The flavor was good, but the corn bread had a strange chewy, mushy texture. Perhaps the problem was that I was expecting to feel like I was eating tamales; instead it was like eating corn spoon bread with toppings. That said, my husband liked it.
I loved the flavor of this quick and easy to prepare dish. I would make this again and again. I made this to go with our Cinco De Mayo party and was very pleased. I used chicken fajita meat and it added extra flavor. No other alterations were made. I served corn with chipotle butter and mexican bread pudding with this. This is a must try!!!
I made this for my husband and myself for Cinco de Mayo. Since we like spice, I doubled the chili powder but couldn't find spicy enchilada sauce. I worried it wouldn't be spicy enough but after the first bite I thought "Oh my God my mouth is burning!!" To make a long story short, guess I added a 4oz can of diced jalapenos instead of diced chilis! Next time I think I'd add 1/2 can jalapenos, normal amount of chili powder and I bet it'll be great. The sweetness of the cornbread made a great overall flavor. I also bought a rotisserie chicken and shredded the breasts to speed things along. Potential to be really good!!
?Tamale Souffle? I had a 'happy accident' and it turned out great!I accidentally mixed the canned enchilada sauce with the other ingredients, so added the chicken and stirred it all together, baked 15 minutes & then added rem. grated cheese on top, baked 10 more minutes and it was delish! The chicken had a lot of flavor this way.