The Pioneer Woman Tasty Kitchen
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Chicken Tamale Casserole

4.73 Mitt(s) 11 Rating(s)11 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 5

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Level: Easy

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Description

It doesn’t get any easier than this old school casserole dish. Perfect for a banquet, potluck, or just a crazy, busy day.

Ingredients

  • 2 cups Shredded Cheddar/jack Cheese Blend
  • ⅓ cups Lowfat Milk
  • 1 whole Egg, Lightly Beaten
  • 1 teaspoon Cumin
  • ½ teaspoons Fresh Ground Pepper
  • 14 ounces, weight Cream Style Corn
  • 8-½ ounces, weight Cornbread Mix
  • 4 ounces, weight Chopped Green Chiles, Drained
  • 1 cup Prepared Red Enchilada Sauce
  • 3 cups Cooked, Shredded Chicken
  • 4 ounces, weight Olives, Sliced
  • 6 whole Green Onions, Chopped

Preparation

Preheat oven to 400 degrees F.

Spray a 13 x 9 pan with cooking spray.

In a large bowl mix together 1/2 cup cheese, milk, egg, cumin, pepper, creamed corn, cornbread mix, and green chiles. Pour into the prepared pan. Bake for 15 minutes or until set. Remove pan from oven and pierce surface liberally with a fork; pour enchilada sauce over top. Top with chicken and sprinkle with remaining cheese. Bake at 400 degrees for an additional 15 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle with olives and green onions and return to the oven for an additional 3 or 4 minutes. Remove from oven and let stand for 5 to 10 minutes.

Cut into squares and serve with sour cream and tortilla chips on the side.

One Comment

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dixiechik on 12.13.2011

This looks fabulous…

11 Reviews

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morganfam7 on 4.21.2015

We weren’t fans of the sweet cornbread. If I make this again, I’ll heat the enchilada sauce. Then dip corn tortillas in the sauce to layer on the bottom of the dish. Maybe do two layers. Also the chicken layer needed salt before adding cheese. Another option for the sauce is chili thinned a little with chicken broth.

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Nicole L on 3.7.2014

Amazing! My whole family loved this. Definitely will make again and I’m including it in the recipes I make to bring when someone has a new baby. Thanks!

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Nikki Jones on 2.11.2014

I have made this too many times to count. Easy and so tasty. I have recently added de-seeded, small diced, fresh jalapeños to the cornbread mixture before baking. I use a rotisserie chicken. Thanks for the posting.

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Emily on 5.23.2013

Delicious! We make this a couple times a month now!

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kcinthesunshine on 12.2.2012

Easy and delicious! This is one of my favorite recipes that I’ve found on this site. Always a hit!!

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