Reviews for Chicken Tamale Casserole
This recipe is great! I've made it about four times already, and it's always easy and comes out perfect. It's great for everyday meals, and perfect for anyone who doesn't have too much time to cook. As a college student with little time, I know this is a recipe that I will repeatedly turn to.
Made exactly to the recipe and it was delicious! Everyone loved it. Used hot enchilada sauce since I love spicy and it was perfect.
Love this recipe!!! It is super easy and tastes delicious. It is one of my husband's favorite recipes and I get requests for it from friends all the time.
Three stars because it is a good solid recipe. Usually have the ingredients on hand, it goes together quickly and is great for a "no time to cook" meal. Served with a salad, guacamole or fruit and it's done. Would add more seasonings, ripe olives and sprinkle fresh cilantro on top next time. Possibly use more chicken and cheese. Husband finished it for breakfast this morning. Next time will not use "Jiffy" corn bread mix --too sweet.
As a new cook (I just got married!), I was astonished at how well this turned out! I loved this and so did my husband. Only a little bit remained. The only reason I gave it a four was because my husband said that casseroles shouldn't be served to guests...but what does he know?
This was one of the best recipes ever!!! Made it for a gathering of friends and everyone raved about it and wanted the recipe. I did spice it up with diced jalapens instead of chilis. I make this for any potluck I attend
My husband and I almost ate half the casserole. It was absolutely delicious. A definite repeater.
Other than wanting to add more chicken next time, and having to bake it a bit longer than recommended to set the mix, this dish was delicious - spicy but not too spicy, cheesy but not too cheesy, a definite make-again recipe! I purchased a pre-cooked rotisserie chicken to cut prep time, and got exactly 2 cups of shredded chicken.
Really enjoyed this. Made two pans for about 10 people and it was all gone. Everyone, kids included, seemed to go back for more.
I have used roast chicken from the store to make this when I am in a hurry and at thanksgiving use leftover turkey. I also make it in 2 smaller pans and freeze half- this is a great recipe that the entire family enjoys.
Great flavor, goes together quickly. Next time will use more cumin, red pepper and maybe add chipotle chile to up the spice factor. I used 3 C chicken, mixed with cilantro & gr onions and some of the enchilada sauce -- poured remaining sauce over the top. I used Jiffy Corn muffin mix, which had a 'sweet' flavor that we didn't care for --next time will make my own corn bread. Baked the corn bread for about 25 minutes. Overall this is a great recipe -- will definitely make again.
This was definitely delicious. My husband, on accident, brought home jalapenos instead of green chilis and it was so hot and spicy I couldn't eat more than a few bites. But what I did eat was good and everyone else who ate it LOVED it! :) I would add more chicken though and more cheese on top :) I will definitely make it again without jalapenos. Also, it's easy to stick in fridge and reheat for another meal.
The recipe was really good, easy to make and my family and friends loved it.
I love this recipe and make it at least once a month. Itâs become one of my go-to recipes that the whole family enjoys. So simple and very budget friendly. You can add lots of twists to this recipe but the basic is awesome.
Good, easy recipe. We are remodeling our kitchen, so I appreciated how easy this was to pull together in my limited kitchen! We did not love it though, and I'm not sure I would make it again if I had a "real" kitchen. I'd have to doctor it up a bit with more veggies, etc. It is definitely hearty!
this recipe was really delicious and different - not your typical ho hum dinner. instead of the green chiles, i used a tomato green chiles combo (came in a can). i also increased the amount of cheese to 2 cups and used about 2 pounds of chicken to make it more hearty. i will definitely make this again!
This is an awesome dish. I find it difficult to prepare a meal that everyone in my family likes. This one did it! I served the casserole with a side of lettuce, tomatoe, guacamole and chips and all three of my boys and husband went back for seconds. Yummy.
Excellent recipe, easy to make, and not too spicy! My two year old and three year old even love it!!!!! It makes a great recipe to pass onto friends and loved ones that need a pick-me-up as well. It has become one of our family favorites - great for a busy weeknight meal.
I love this recipe! Super easy!
I love the sweet taste of cornmeal mixed with a bit of spice from the casserole! Very good!
It was really good and so easy to make. My husband loved it!
I made this last night and though I wouldn't say it knocked our socks off, it was really good. It's very easy to put together and made for a good weeknight meal. The "tamale" part really is a lot like the real deal. I may try this again with green sauce....as I like green chilie and chicken tamales. My hubby liked it and my 4-year-old ate her entire helping! I'll keep this recipe on hand to make again......
one of the best recipes ever!!!!
This recipe is wonderful and my husband loves Mexican food. It's very easy to make and I've given the recipe to several people at work and they all loved it.
This is a great week night recipe. It was very easy to put together with very little prep time. I left it in the oven 5 minutes longer on both timed sections. Next time I will definitely add some fresh hot peppers to give it a little more heat.
This dish is easy, affordable, flavorful and delicious! We have made it several times and really enjoyed it for a weeknight meal. I have divided the dish & frozen half before cooking and it freezes/re-heats well. Goes great with a black bean salad.
We love this recipe. Easy to make and I usually have the ingrediants on hand. I add one chopped jalapeno for added heat. Reheats well.
The cornbread mixture needed 5-7 extra minutes to set. I used canned chicken. Easy - weeknight dinner and tastes good. I used 2% cheese to cut down on calories. I plan on having leftovers for lunch tomorrow. I rated it 3 instead of 4 - because i wouldn't make it for special occasion. Yes, i'd make it again.
My husband and I love this recipe! I always make it for him when I go out of town and he really looks forward to it. To make it easier, I usually add one egg instead of the egg substitute and add a bit more cheese especially for company. It's great with a light salad and refreshing drink.
This recipe is amazing! I cut the recipe in half and make it in an 8x8 pan but I keep the chicken the same amount. When I did make it in the 9x13 I doubled the amount of chicken. Perfect dinner, quick and easy! Great for potlucks.
WOW! Even though the reviews are good, I couldn't see this coming together in a way that would be similar to tamales. I was so wrong! I seasoned my chicken with taco seasoning prior to cooking & shredding, used RF cheese, cooked the cornbread a bit longer and added cilantro to the top. I think the complaint of it being too sweet may have something to do with the two different types of cornbread in this country. I may be mixing it up, but I BELIEVE in the south it's a less sweet cb and in the north there is more sugar. I'm not sure which way it goes, but I'm from Chicago and I found it to be perfect with the Jiffy cornbread. Husband loved, can't wait to make this again!!
Great recipe! Tasty and easy to make. Serve it with a simple green salad, and you have a perfect weeknight dinner. I followed the suggestions of a few other reviewers and almost fully cooked the cornbread base before adding the chicken and cheese. Also (as suggested), I mixed the chicken and the enchilada sauce (I would recommend putting additional sauce on top of the chicken if youâre doing this). I think both of those steps helped to keep all the ingredients moist while still cooking them through. The next time I make this, I will try a smaller pan â the slices from a 9 x 13 pan were a little thin.
This dish gets nothing but compliment after compliment. My husband can't get enought of it. I make it with sauted veggies instead of the chicken. Such an amazing recipe, one i will keep around forever!
This is an easy, quick, hearty meal. I made a few adjustments to the recipe. I added mushroom pieces to the cornbread mixture as well as some jalepeno pieces. I also added a little pinch of paprika. We like things super spicy and that did the trick. I only had 1% milk on hand but I don't think that made a difference. I used RF mexican blend cheese. Also cooked the base for 15 minutes, pierced it and cooked it for 3 minutes longer before adding the sauce and cheese. I agree that you should NOT use flavored cornbread mix-that may be why it was too sweet for some. I served this with a green salad with a cilantro-lime dressing (also from this site). If I had jicama I would have sliced that to have on the side as well. Altogether yummy!
Very easy; very good
This was fabulous! I used leftover chicken and followed the recipe exactly. The picky 8 year old inhaled his serving, and the adults enjoyed it as well. It is a bit sweet, due to the cornbread mix, but we thought it went well with the chicken and enchilada sauce. Served with canned cuban style black beans and steamed squash. I think this would be a nice dish for casual entertaining.
I made this for my boyfriend and we both loved it! Super easy to make.
A wonderful recipe with just one change. Use extra enchilada sauce to mix with the chicken. This is fast and easy.
We love this recipe at our house. My husband requests it regularly and we've made it with both green and red enchilada sauces. Instead of spending the money on a jiffy corn mix, I just make a corn bread mix from scratch because I keep flour, corn meal, baking powder, salt, and sugar on hand and it's cheaper and doesn't have questionable ingredients. (Just google homemade jiffy corn bread mix for a recipe.) Maybe this is why I've never had it turn out "too sweet" as other people have suggested. I usually add more cumin and more cayenne pepper to the base because we like it spicy. I put the chicken on top before I add the sauce so the chicken gets smothered in the sauce and stays moist. I highly recommend this dish! Our only problem with it is that the portion size seems a little small, and we usually end up eating more than we are meant to because it's so good!
I love this recipe! It never lets me down! I'm making it tonight and this is the 2nd time I've made it. This is a great dish for weeknights or for casual get-togethers. We'll have some chips and dip on the side. The only recommendation I have for people making this is to be careful of the ounces of each ingredient. I found that it could be easy to grab the wrong box of muffin mix. The recipe gives an example of Martha White Corn Muffin Mix, but that brand only comes in a 7.5oz package, while the recipe calls for 8.5oz. The Jiffy Muffin Mix is actually 8.5oz. Other than that this is a very easy dish that turns out great every time!!
I've made this dish for company twice and got raves. It is a perfect "do ahead" meal as the flavors are even better the next day...just cover with foil and rewarm in the oven. I topped it with sliced olives and snipped chives...and served with avocado slices and salsa.
I would use Green Chile Enchilada sauce next time as recommendedby anothere post. The sweetness of the corn muffin mix and sweet corn would taste better. with a green chile flavor The sweetness does not play well the flavors of the red enchilada sauce and overwhelms it.
I liked this quite a bit. It didn't turn out exactly like I expected and I was pretty worried that my husband wouldn't like the flavor combo. He liked it enough. I don't think he'll be asking for it again, but he won't mind if that's what I'm serving.
I thought this was a great recipe. It was sweet, but in my opinion, not too sweet. I used shredded pork instead of chicken and green chili sauce instead of red. I agree that the cornbread base needs to cook longer than 15 minutes. All in all, a great dish I will definitely make again.
This was edible, but too sweet! I think I might try it again with mexicorn instead of creamed corn and some kind of corn bread made from scratch with less sugar. Also, there was not enough spice. I did saute some onions and add them, but I think this just added to the sweetness.
I only gave it 3 stars instead of 4 because I didn't think it was a special occasion recipe. This was really quite good. I was a little leery because people said it was sweet...the sweetness was well balanced w/spice. I used slow cooked shredded pork, tossed the sauce w/the pork, then topped the cornbread. This will go into my recipe box for sure. Don't be afraid of the creamed corn or "sweetness", I used Jiffy cornbread & topped w/sour cream, cilantro, & green onion...yummy!
My family adores this recipe and constantly requests it. We've tried it with many different enchilada sauces -red (the whole gamut mild to spicy style), green and mole - all with great success. As many have already mentioned, I cook the cornbread base for approx 20 - 25 min instead of 15. I use low fat Mexican cheese blend to cut the fat, add sliced olives and sometimes Jalapenos to the cornbread to spice it up. I boil my chicken in water spiked with a Mexican seasoning, shred it and use a bit more than called for. I mix some of the sauce with the chicken before topping the crust. Also -- and I think this is important for those who've complained that it's too sweet -- I use plain old 69 cent Jiffy cornbread mix (I think the honey flavored mixes would be awful with this). A great meal when served with a light green salad!
It's awesome! My family loved it. I used a whole egg and green enchilada sauce. I also added a little more chicken to fill out the casserole dish. Overall, healthy and yummy!
I will definilty make this again, as it was quick and easy and a great way to use up chicken. I used green enchilada sauce since I do not like red and it turned out great. My husband and roomate loved it and are already requesting I make it again. Served with a side salad but would be great with black beans.
I made this for dinner and it was very moist, tasty, delicioso! Easy for a busy Mom to put together as an entree with a side of salad. I make tamales and this is a good substitute.
I tried this recipe out on my husband and two sons--they all loved it, as did I. I will definitely use it again soon. So easy to prepare and different enough to use for special occasions.
I love tamales and casseroles of all kinds, so I had high hopes, but the topping was too sweet. There may be a way to cut the sweetness down, then it would be good. Probably won't make again.
My whole family likes this casserole. It's a great way to use up left over chicken. I've made it several times and it's becoming a family favorite.
This is such a great recipe - quick, easy, tasteful! We love it! Great for an everyday, after work and gym meal. Make sure the casserole dish is long enough otherwise you will be putting it back into the oven a couple of times.
My husband and I both really liked this. It was unusual comfort food, but was a cinch to make and was a nice change from the usual. I served it with tri-pepper salad from this site (subbed cilantro for the parsley).
Fast and easy aside, I would gladly spend hours making this. It was AMAZING!!! Sweet from the corn, spicy from the cayenne, and tangy from sour cream, the main thing i did differently was use GREEN enchilada sauce. Try it out, it's incredible! Also, wait 5 minutes for the batter to sit before baking it, and leave in for 20 min. (then let it sit before putting the sauce/chicken mixed together on top). EXCELLENT!!! :D :D :D
This was really good and very fast & easy. I did end up baking the cornbread layer a few minutes longer like some of the other reviewers. In addition to the sour cream, I topped mine with some cilantro and chopped avocado. Served with black beans and a green salad. Will definitely make again.
Always a crowd pleaser. This is my go-to when I'm cooking for my roommates, boyfriend, or just a causal dinner party. Very comfort-food-esque. Also very college student friendly (cheap!). I use an egg instead of substitute and add sauteed onions with the chicken. Also the canned whole green chiles taste better--no idea why--just chop them up yourself. ONLY CON: It's so hard to stop eating! Everyone keeps picking at it after they claim they're "full" haha.. P.S. Leftovers taste fantastic the next day!
I was really excited to try this recipe based on the ingredients I love, the photo and reviews, however, it didn't live up to my expectations. It definitely has potential, though. The biggest disappointment was the cornbread crust. Like many other reviewers, it was soggy in the middle. I even baked it longer, too. I added at least 1/2-1 cup more chicken and a tad more cheese to try and balance out the crust to topping ratio. That helped, but this is still nothing I'll make again. On the up side, it was very easy and quick to make as I used rotisserie chicken. If I'm going to sacrifice this many fat grams and saturated fat at that, I'll choose something different.
Tasty, easy recipe. Made a few changes - used an egg vs. substitute, canned corn vs. creamed and added about 3/4 tsp. of sugar to make up for it. I also sauteed some chopped red/green bell peppers and onion in chile powder and cumin, and mixed it w/ the chicken and enchilada sauce. I think using the sauce with the topping keeps the topping moist while baking and gives it more flavor. Overall a very tasty recipe when you are in the mood for Mexican, definitely going to be one I make again.
Tasty and simple to prepare. This hits the spot when you're in the mood for a homey meal. I would have liked more heat and will try to find spicy enchilada sauce next time. Freezes and reheats well. I had no problems with the mushyness that other people described. I did however add cornmeal to the recipe to bring it up to the requested amount of cornbread mix because I couldn't find a cornbread mix that was the right number of ounces.
Good recipe! I replaced with crushed red pepper with chili powder, but it ended up needing the spice to balance out the sweetness. I also felt like it needed more chicken, so next time I will make 3 cups. My husband and I both really liked this and I'll definitely make it again!
It's a good, quick weeknight meal. My entire family liked it and I would make it again. I served it with spanish rice and a salad. I also used an egg vs. the substitute. I wouldn't make it for a 'special occasion' nor was it 'outstanding' which is why I rated it 3 stars: good, solid recipe.
I love this recipe! I make it every couple of weeks. The only thing I do different is use a real egg. A+
From the first time I made this recipe, it was a hit and instantly replaced my tired old, tamale pie recipe. I've made this several times for potlucks, camping trips and for the family. It always gets a big THUMBS UP!
This was really good! I admit, at first, the rather mushy corn bread was a bit off-putting, but the next day, it was great. Maybe I just didn't give it enough time to cool down and set up. The only thing I did different, was instead of putting the enchilada sauce on the corn bread, I mixed it in with the chicken (I used a rotisserie). So, I put the chicken/enchilada sauce mixture on top and then topped with the cheese.
What a disappointment this dish turned out to be! It all sounded good and most of the reviews were off the charts, but in the end, I thought it was rather bland, tasteless and NOT worth the calories or fat (esp saturated fat). I definitely will not be making this again.
LOVED this recipe! I made it for my book club and everyone wanted the recipe. I used mild enchilada sauce and omitted the red pepper. I'm making it again this weekend for a moms' retreat!
This recipe was soooo good! I boiled about a pound of chicken breasts for this and shredded them. (It only took about 12-13 mins total to do so.) The only two things I did differently in this recipe is that I added a bit more chicken than what it called for and I also used a bit more cheese on top. It couldn't have been easier to make and everyone loved it (even my picky 3 year old)!
Very tasty, easy recipe, but I did have to tweak it a little to make it work. I followed the advice of other reviewers and cooked the cornbread base considerably longer than the recipe states. I don't know how long for sure, but it looked pretty dry and puffed when I took it out. I also mixed the meat with the enchilada sauce to keep it moist. I used Jiffy boxed cornbread (not the sweet variety), hot green chilies, and Old El Paso enchilada sauce. One modification that I made by accident was that I used a rotisserie turkey breast instead of chicken, but it turned out really well. I think it probably cut down on some fat and calories, and it yielded even more than 3 cups of meat.
I absolutely love Mexican food, but it doesn't fit in well when you're trying to lose weight. I found this recipe last week and made it that night. Wow! It was instantly my new go-to for Mexican cravings. The best part: my boyfriend of 4 years said it was the best meal I've ever cooked for him. A definite success in my book!
Fantastic! Taste just like chicken tamales but way easier and less fattening. Only changes I made was using 1-1 1/2 t. chilli powder instead of the crushed red pepper and I used a can of Costco chicken but will use two cans next time which just changes the nutrition facts very slightly since the one can is spread out over 8 servings. Serving size is generous and just right for myself. My husband ate a serving and a half and could have eaten more but had to stop himself! DELICIOUS!
Excellent dish. Even my teenagers who always look suspiciously at any blended concoction (like a casserole) liked it. Made exactly according to the recipe. This one's a keeper.
I made this the other night since I'd read good reviews for the recipe and I had all the ingredients on hand. Instead of shredded chicken, I browned some chunks of chicken breast in oil and used it on half of the casserole (for my boyfriend). On the other half, I used Quorn chicken substitute (my half!). I used a box of Jiffy cornbread mix for the bottom layer and for the enchilada sauce I used a cheap can of Old El Paso red. I must say, for being an easy, inexpensive dish, it was great! The flavor was fantastic and even better the next day when heated up for lunch. (The texture of the cornbread firmed up at that point, making it really yummy). My bfriend gave it two thumbs up!
I did not like this. The "crust" was so soupy that I actually baked it for 1 hour and it still didn't firm up. I thought it would have the consistency of a corn souffle (which also uses creamed corn) but it just fell apart and the green chilis gave it a very odd flavor. These ingredients just do not compliment each other in this particular recipe. I always enjpy CL recipes but this one was, I hate to say it, absolutely terrible. Only one I have eer thought about throwing out.
I like this and will make it again. The portion is just right with a nice side salad or a soup. I used leftover rotisserie chicken, and mixed it up with the enchilada sauce and added some chopped cilantro too. I didn't have cream style corn, so used a jar of Trader Joes corn and chile (no tomatoes) salsa instead. Used one large egg instead of the egg substitute. Next time I'll chop some jalapenos into to crust too, like someone else did. Didn't have sour cream, so I mixed up a bit of plain yogurt with hot sauce and more cilantro to top it.
This recipe is simple and delicious! It is something out of the ordinary to spice week night dinners up a bit. My husband and I have made this twice already and drooled over it both times. YUMMY! I would suggest serving it with broccoli or asparagus on the side to round out the meal.
This is the best casserole I've ever made! I would agree with the other reviewers who cooked the cornbread longer in the first 15 minutes, I cooked mine for 20.
This was awesome! I loosely followed the recipe though. I used two eggs in the base instead of the 1/4 cup of egg substitute. My version was not as light, because I added about a 1/2 cup more cheese and used regular sour cream. I also didn't have any cumin on hand, so I used a couple teaspoons of taco seasoning. It made the cornbread-base extra "zingy". The end result looked just like the photo on the website and tasted hearty and delicious. The meal also got rave reviews from hubby - he scored the dinner a 9.5/10.
This recipe is so easy and tastes great. My teenage son asks me to make this at least once a week. My version probably isn't quite as light - I add more chicken and cheese. If I'm short on time I use rotisserie chicken.
Made this last night for DH and I. Quick, easy, and tasty. DH wanted more spice; I thought crust was a tad sweet. Next time will add chopped jalapeno to batter and replace creamed corn with plain. Also seems like a really versatile recipe... could do shrimp with green chile sauce or pork carnitas with tomatillo sauce. A fun one to experiment with!
i made this last night and i absolutely loved it. it was so good. my husband tried it, but didn't like it because it had the corn added to make the crust (he doesn't like his vegies mixed in). i even bought leftovers for work today. i will make this again when my family comes in july. it was so quick and easy and even better with left over rotiserie chicken.
I tried for my family and we all loved so i made for Super Bowl Party. Had to come to the site and email the recipe too many requests to copy! Thanks! So Delicious and easy! Made corn bread bottom and cooked chicken ahead. Refridgerated. 30 minutes before guests arrived poked holes in corn bread added enchilada sauce, cheese and chicken. Love to make ahead and then have fresh for guests!
I've subscribed to CL for the last 14yrs. and this is the first recipe that I have had to throw out. My family and I were not able to finish our serving it was that bad. I don't think it was me since cooking is my job and I've made many of dishes from CL and LOVED them. I won't ever make this again.
I will be making this dish again! It was so tasty and so easy and such a good go to meal. As some of the other reviews suggested, I did mix the chicken with the enchilada sauce to keep it moist. I'm not sure I would serve it to guests, but I gave it 5 stars because it's so darn good!
I love Tamales - This recipe really taste like a Tamale - This is a KEEPER!!!!!
This is a great recipe - very easy, with lots of flavor. I followed the advice of another reviewer and added a jalapeno to the corn bread mixture and used regular corn instead of creamed. Both my husband and I loved it!! I will definately make again.
One of the easiest and best tasting recipes I have ever made. My family raved about it! It was even great heated up the next day for lunch!
How does a recipe with 7.1 grams of saturated fat qualify for a Cooking Light recipe? I'm curious as to what their standards are for a "Light" recipe.
Everyone in the family loved it and it was easy to make. I made it a second time with green enchillada sauce instead of the red sauce. I favored the green enchilada sauce while my husband favored the red. Both were good though.
I made this last night using rotisserie chicken. It was so easy to make, and my kids and husband loved it. The problem is, I couldn't quit eating it, returning several times to the pan to "neaten up the rows." I'd garnish it with fresh chopped green onions or cilantro. It is not a spicy hot dish, so if you like heat, add more red pepper.
We really enjoyed this, but the servings are not large enough to be the dinner main course. Even with a salad and a black bean side, we each needed a serving and a half.
SO GOOD! i added some jalepenos to the cornbread mixture, and extra cumin (i love cumin) and it was so flavorful! baked the chicken in the oven with some rotel then shredded it. definitely gonna add this to my weekly menu.
It sounded good when I read it. very bland would not make again.