Mexican Chicken Tamale Casserole Recipes

CHICKEN TAMALE CASSEROLE

Chicken Tamale Casserole image

We came up with this recipe in the Firehouse. It's quickly became one of our favorites. It comes out with the taste of homemade tamales without all the trouble. Try it you won't be disappointed.

Provided by ffjeff4

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup shredded Mexican blend cheese
1/3 cup milk
1/4 cup egg substitute
1 teaspoon cumin
1/8 teaspoon red pepper
1 (14 3/4 ounce) canned creamed corn
1 (8 1/2 ounce) box corn muffin mix (such as Jiffy or Martha White)
1 (4 ounce) can chopped green chilies
cooking spray
1 (10 ounce) canned red enchilada sauce
2 cups shredded cooked chicken
1/2 cup sour cream

Steps:

Preheat oven to 400 Degrees.
Combine 1/2 Cheese and next 7 ingredients (through Chill's) in a large bowl,Stir until blended.
Pour mixture into a 13X9 baking dish coated with cooking spray.
Bake at 400 degrees for 15 minutes or until set.
Pierce entire surface liberally with a fork and then pour enchilada sauce covering top.
Top with shredded chicken and remaining cheese.
Bake again at 400 degrees for 15 minutes remove from oven and let stand for 5 minutes cut up and serve with sour cream.

Nutrition Facts : Calories 473.3, Fat 20.8, SaturatedFat 9.3, Cholesterol 69.3, Sodium 1104.4, Carbohydrate 49.3, Fiber 4.3, Sugar 13, Protein 23.9

CHICKEN TAMALE CASSEROLE

Chicken Tamale Casserole image

In this Tex-Mex casserole inspired by chicken tamales, a saucy chicken filling with a soft polenta or grits topping is baked in a casserole dish. While it can't take the place of true tamales, it certainly makes for an easy and scrumptious weeknight dinner.

Provided by Carolyn Casner

Categories Healthy Chicken Casserole Recipes

Time 1h5m

Number Of Ingredients 14

Ingredients

¾ cup fire-roasted diced tomatoes
2 ½ cups low-sodium chicken broth, divided
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon onion powder
¼ teaspoon salt
3 cups chopped cooked chicken
1 (15 ounce) can low-sodium black beans, rinsed
1 cup water
1 cup cornmeal or grits
2 scallions, sliced
¾ cup shredded extra-sharp Cheddar cheese, divided
1 egg, lightly beaten

Steps:

Preheat oven to 400 degrees F. Coat an 8-inch-square baking dish with cooking spray.
Place tomatoes, 1/2 cup broth, chili powder, cumin, oregano, onion powder and salt in a blender. Blend until smooth. Transfer to a medium bowl; stir in chicken and black beans. Pour the mixture into the prepared baking dish.
Combine the remaining 2 cups broth and water in a large saucepan; bring to a boil. Pour in cornmeal (or grits) in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Remove from the heat.
Reserve 1 tablespoon scallions. Combine the remaining scallions, 1/2 cup Cheddar and egg in a small bowl. Quickly stir the cheese mixture into the hot cornmeal mixture until combined.
Spread the cornmeal mixture over the chicken mixture in the baking dish. Sprinkle with the remaining 1/4 cup cheese. Bake until hot and bubbling, about 20 minutes. Sprinkle with the reserved 1 tablespoon scallions. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 37.7 g, Cholesterol 104.5 mg, Fat 9.7 g, Fiber 7.5 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 531.3 mg, Sugar 1.9 g

MEXICAN CHICKEN TAMALE CASSEROLE

Mexican Chicken Tamale Casserole image

I had misplaced this recipe for years -- and was so thrlled to find it tucked away in one of my old, old cookbooks. This was a favorite of my kids when they were growing up. I've always made it with chicken, but a friend of mine used to substitute beef (I'm not sure what cut of meat she used).

Provided by Bobbie

Categories One Dish Meal

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs chicken breasts
1 (1 ounce) package dry onion soup mix
1 cup white wine
2 (10 ounce) cans del monte enchilada sauce (mild)
2 (10 1/2 ounce) cans aunt penney's white sauce
2 (15 ounce) cans tamales, cut into 10-inch pieces and any juice from can (I use Hormel)
1/4 cup ripe olives, sliced (optional)
2 cups shredded cheddar cheese (or Monterey jack, or a combination of the two)
broth from chicken breast

Steps:

Place chicken breasts in casserole dish and sprinkle with onion soup mix. Pour white wine over. Cover with lid or foil. Bake at 350 for about an hour or until chicken is tender. Cool. Remove chicken in bite size pieces from bone -- discard skin. Be sure an retain the broth.
Tamales might be wrapped in paper -- remove paper and strip as much juice off as possible from the wrapper, save. Cut into 1" pieces and place tamales and chicken in a bowl.
In another bowl, mix enchilada sauce, white sauce, juice from tamales and broth from chicken. Mix well. Pour over chicken and tamales and gently mix. Transfer to large casserole dish.
Sprinkle with olives (if using) and top with shredded cheese. Cover dish with lid or tightly with foil. Bake at 350 for 45 to 55 minutes or until hot and bubbly.

Nutrition Facts : Calories 1249.1, Fat 66.7, SaturatedFat 24.2, Cholesterol 312.7, Sodium 2629.6, Carbohydrate 47.2, Fiber 6.5, Sugar 12.8, Protein 102.9

CHICKEN TAMALE BAKE

Chicken Tamale Bake image

When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. -Jennifer Stowell, Smithville, Missouri

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 large egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles
1/3 cup 2% milk
1/4 cup shredded Mexican cheese blend
TOPPING:
2 cups coarsely shredded cooked chicken
1 can (10 ounces) enchilada sauce
1 teaspoon ground cumin
1/2 teaspoon onion powder
1-3/4 cups shredded Mexican cheese blend
Optional: Chopped green onions, tomatoes and avocado

Steps:

Preheat oven to 400°. In a large bowl, combine the first 6 ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes., In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese., Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.

Nutrition Facts : Calories 364 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein.

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