Reviews for Chicken Tamale Casserole
I'm always looking for easy and tasteful recipes to feed my "house of testosterone". This one was rated as a "keeper" by my family for taste and very EASY by me. I would make it again in a heartbeat.
This dish was absolutely delicious! My family loved it. It tastes like something that should be fattening, went together quickly. I will definitely add this to my weeknight menu rotation. It would also be great to serve to a crowd.
My husband loved it so much he wants me to make it on Sunday so he can take it for lunch all week! Baked the cornbread mix for 25 min. Other than that I followed the recipe as is.
This was an extremely easy recipe and was quite yummy. I would definitely make again. I made this on a weeknight and it was very fast. 5 stars
Love the idea! cornbread needed an extra 5 minutes baking time. Next time will add minced jalapenos and scallions to cornbread batter to offset the sweetness. I served it with jicama slaw and a flurry of chopped cilantro. Bet it would be good using leftover pulled pork...
I thought this was fantastic! Very, very easy to make and incredibly flavorful! I will make again and again.
This recipe turns our perfectly everytime. I use a rotissere chicken to save even more time. Great the first time and great for leftovers too.
This is a very good recipe. I used Jiffy Corn Bread Mix and added a little more cheese but other wise I made it just as written. If you like the taste of corn with just a little sweetness you will really like this casserole.
Yummy!!! I use leftover turkey in this recipe, too. And super easy- you can't beat that!
Good basic weeknight meal. Super-easy and super-quick to make.
This is phenomenal for how simple it is to make! I put my chic in the crock pot while i was at work to cut down on time and it was ready in 30 min. Can't beat that!!! Great one dish wonder!
This recipe was fantastic and bursting with flavor. I only ran into 1 problem while making the recipe. The corn bread took much longer than 15 minutes to set. This was very easy to make, I would definitely prepare it again.
Very tasty! Cooked corn bread for 20 min. Stirred in portion of enchilada sauce into chicken to keep chicken moist and then poured balance over corn bread. Melted cheese in oven for 12 min. Moist and delicious!!!
This really was fantastic! I wouldn't serve it to company, but for a quick week night meal, it really hits the spot. I did cook the cornbread mix an extra 5 minutes. I also used a rotisserie chicken and used more like 3 cups. To make sure the chicken didn't dry out, I mixed it with the enchilada sauce and then just poured all that on on top of the cornbread. I also recommend a bit of guacamole along side this.
This recipe has great potential but we found it extremely hot. My husband loves all hot foods and even he thought this was too hot. Definitely too hot for the kids. I think it was the enchilada sauce. I would try cutting it in half or trying something else to cut the heat. We ended up throwing the left overs out. Getting past that, the overall taste was good.
Super easy recipe- great for family and casual entertaining. Served some guac on the side- Delish!
Made this last night. There were NO leftovers. Add a dolup of Chalula sauce to kick it up a notch. I used Light sour cream for a few more calories and a little more taste. Next time I'll try it in a baking stone.
This was good, but the chicken got pretty dry during the 2nd baking. It might be better stirred into the cornbread mixture. I used one whole egg instead of the egg substitute.
I love this recipe! It is so easy to throw together and it tastes great! This is a great weeknight supper. I will be making it over and over again.
super easy and super yummy! What more could you want?
This was absolutely WONDERFUL!!!!!!!!!!! Will make it regularly. I used a rotisserie chicken to cut down on time and jiffy corn muffin mix.
So easy and delicious! I cooked chicken in the crockpot for 6 hours and then shredded for recipe. The flavors of the corn and cornbread with the enchilada sauce is great! I did have to bake the cornbread mixture for 20 minutes before it set. Also, I topped with 1 cup of shredded 2% mexican cheese. Will definitely make again.
Another dish for us to all fight over who gets the last serving!!!!! Yummmmm!!!
This recipe has become my new go-to dinner. It is so easy and quick (30 mins from start to table) and I usually have all the ingredients hanging around already. I used Jiffy corn muffin mix and it worked just fine. My only problem is that I can't stop eating it at one serving! ;) I bet you could make a vegetarian version by substituting black beans for the chicken.
This was great! My 1 1/2 yr old son, who's picky about texture, ate 3 pieces! He hardly ever eats that much! The rest of the family loved it too. Nice and easy and better that I thought it would be!
I made this for dinner last night and everyone loved it. I have already shared the recipe with a few friends and will definitely be making this again. It is the perfect potluck supper dish!
Being from New Mexico this was going to be a test! I followed the recipe to the letter, and like the others, had to cook the bottom and extra 5 minutes for it to firm up. But no extra cheese needed! We even had it with surprise (native New Mexico) guests, and they enjoyed it as well. Will definately make again, and way easier than real tamales (which don't have cheese)!
This dish was flavorfull and great for family dining. I ommitted the red pepper flakes. I used a real egg instead of an egg substitute. The cornbread was fluffy and not overcooked. The peppers were excellent. I added extra Mexican Four Cheese to make the dish even better :)
I very rarely disagree with the majority of reviewers, but I found this way too sweet and I didn't like the texture at all. I followed the recipe exactly (other than increasing the baking time of the bottom layer so it would firm up), so perhaps the cornbread mix I used was at fault. But I'm not willing to try again. Quite disappointing.
Excellent!! I added some caramelized onion and chopped jalapeno peppers to the batter as well. I will definitely make again!
This is a wonderful recipe for week night dinners. I added some sauteed jalapenos and onions to the chicken for some extra flavor and spice and I cooked the cornbread mixture a little longer as other people had recommended- about 20 minutes. My boyfriend loved it and we will definitely be making this again.
It was quick and easy to make. My family really enjoyed it so I will make it again.
It needs a bit more spice than is called for, but it really is a wonderfully quick simple and definitely delicious dish!
Wow! This is the best casserole I've ever had! I loved it and can't wait to make it again. The only change I made in the recipe was to add three cups of chicken instead of two cups. Oh, and definitely cook the corn bread part at least 20 minutes like other reviewers have recommended.
This is super easy and very, very tasty. I left off the sour cream (husband dislikes) and it was still great.
We love this recipe. I've made it twice now, I used Betty Crocker corn bread mix (in the pouch) which is a bit less oz than the recommend and still turned out great. After the first time, thought the cornbread was a bit soggy so this time I cooked it about 28 mins and it turned out perfect. I brought leftovers into work to share and everyone loves it...it reheats really well.
Easy, quick from start to finish, and great taste! I served it with a tossed green salad on the side. Our whole family of five gave it a 2 thumbs up, and for a 3, 5, and 7 year old I think that's an outstanding review! I will definitely make this one again, and again, and again.
Fantastic recipe! I followed suggestions in other reviews and baked the base for about 22 min, and the entire casserole for about 20 min. It was not soggy at all. I also used 1 lb white and 1 lb dark meat chicken, a 15 oz can of sauce, and doubled the cheese in both steps. I served it with black beans and rice, and my fiance was very impressed!
I used the enchilada sauce from the Black Bean, Corn and Zucchini Enchilada recipe from Cooking Light (one-half of that recipe). I also made a vegetarian topping with pinto beans and corn. Next time I'll add some sliced black olives and garnish with green onions. It was a hit with everyone, even the sometimes picky 4 year old.
We were in the mood for mexican last night, and I had all the ingredients on hand so I decided to make this for the first time. Family liked it - only problem was the cornbread: it was a little mushy especially in the middle of the dish. I think a little less cornbread mix and a little more chicken would provide a better balance. I will play around with this one - it has potential.
Good recipe, but needs a few changes. We used southern cornbread mix instead of the ready mix (which is yucky sweet). Mix 1 1/4 cups all-purpose flour with 3/4 cup yellow corn meal. Add 2 tsp baking powder and 1/2 tsp salt and mix before adding to the casserole. We also added sauteed onions and served with a nice green salad. It was very good this way! My husband usually hates tex mex, but gave this one a thumbs up.
This wasn't bad, but it seemed to be lacking something, it was a tad dry. My husband suggested adding shredded lettuce and chopped tomatoes on top just before serving, or even a layer of refried beans. So, we are going to try it again with some additions to jazz it up!
I tried this recipe because I needed a dish for a potluck party. I was very disappointed after reading all of the great reviews. I liked the corn muffin base. It was really good. I didn't care for the enchilada sauce. My husband liked it better than I did, so I may try this again using a different sauce.
If I could give this 6 stars, I would. It is scrumptious! I will be making this frequently. My only hint about making this recipe is "don't forget to divide up the shredded cheese"!
My husband is starting to think I am an amazing cook;) This was incredibly easy and delicious. I used fresh jalapenos, and a bit less than a whole can of creamed corn. Poaching chicken breasts in southwestern spices and garlic powder adds a great kick. Makes great leftovers.
This was delicious, and incredibly easy! I used rotisserie chicken, and chopped it instead of shredding. I also used a 7-oz. can of chiles, doubled the cayenne pepper and used *hot* red enchilada sauce (Victoria brand I believe). Mexican recipes are almost never spicy enough for us, but with those modifications, this one was perfect! I used Jiffy cornbread mix. I agree with other reviewers who said a little onion would make it even better. This is definitely a keeper!
This was very tasty and easy to make. A great comfort-food for a cold November eve. My DH loved it and my picky kids even tolerated it. I subbed reduced fat cheese, used a fat-free cornbread mix and skipped the sour cream to lower the fat even more for our diets. We will definitely add this to our winter rotation!
Amazing! Added a little extra cheese on top! A hit w/ the whole family!
Delicious! In fact, this may be my favorite new Mexican recipe. The whole family loved it as much as I did. Easy to make, no special ingredients to buy, and tasty...what could be better?!
This was REALLY good. My PICKY 9-year-old even liked it a bit. I added a red bell pepper and onion after sauting them a bit. I also used green enchilada sauce instead of red. I doubled the recipe and it came out perfect.
This recipe turned out great! I used a fresh jalapeno in place of the canned green chiles, and I topped it with sour cream and fresh cilantro. Served with steamed green beans. The texture of the corn mix is very creamy if you don't mind that. Cooking game plan: poach the chicken w/an onion while you prep the other ingredients. Shred the chicken while the first half bakes. Perfect quick and tasty weeknight meal!
I made this recipe and it received incredible reviews from my husband. It was so flavorful and the Corn Muffin ads an unexpected taste to it. It was fairly simple to make. I will definitely be preparing this again!
What did I do wrong? I made this last evening and it was a disaster. The corn muffin layer never baked fully even after 40 minutes and oven temp. turned to 425. When the enchialada sauce was added along with the chicken and cheese and baked an additional 15 min. the bottom layer was a soggy mess. I followed the recipe to the letter. Help!!!
I made this the other night and my family said it was AMAZING! I thought it was very easy and tasted great. I will absolutely make this again.