Name: Spicy Chicken Tamale Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 (12.5-ounce) box Zatarain’s Cheddar Jalapeno Cornbread Mix; 1 (8.25-ounce) can creamed corn; 1 egg (lightly beaten); 2/3 cup milk; 6 tablespoons butter, (melted); 2 cups shredded Mexican or Taco cheese (divided); 1/2 teaspoon cumin; 2-3 cups shredded cooked chicken meat (from a rotisserie chicken); 1 (10-ounce) can red enchilada sauce; 1/4 cup sour cream; 1 (4-ounce) can green chiles; 1/4 teaspoon cayenne pepper; 2 green onions (sliced); sour cream, chopped tomato, black olives, avocado, and cilantro for serving

This casserole is already super cheesy and flavorful on its own, but I love to top it with ALL the toppings for even more yumminess.

What To Top Spicy Chicken Tamale Casserole With

Sour cream
Cilantro
chopped tomato or salsa
sliced black olives
diced avaocado or gaucamole
pickled jalapeno slices
diced red onion
serve it over a bed of finely shredded iceberg lettuce for a little crunch and to make it more filling.

How Spicy Is It?

The cornbread mix has some heat and there’s also 1/4 teaspoon or cayenne pepper added to the filling. For more heat, use HOT enchilada sauce or serve with Cholulu Hot Sauce.

For the cornbread crust I use a 12.5-ounce box ofZatarains Jalapeno Cheddar Cornbread Mix. If you can’t find it you can use any box of cornbread mix that is approximately the same size.

You’ll add a small can of creamed corn, an egg, some milk, butter, cumin, and cheese to the cornbread mix and bake it in a 400 degree oven for 20 minutes. Poke holes in the cornbread and add the shredded chicken filling. Poking holes in the cornbread helps blend the 2 layers together a little so it tastes more like a casserole. Return it to the oven for just another 5 to 10 minutes and dinner is ready!