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Green Chile Chicken Tamale Bake
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Prep Time:
15 minutes
Total Time:
55 minutes
Savory and cheesy casserole with green chiles, chicken, and cornbread.
Ingredients:
  • 1 1/4 cups shredded Mexican cheese blend (5 oz)
  • 1/3 cup milk
  • 1 egg plus 1 egg white, beaten (about 1/4 cup eggs)
  • 1 teaspoon ground cumin
  • 1 pinch red pepper flakes
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) corn muffin mix
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 3 cups shredded or chopped deli rotisserie chicken
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • Chopped green onions, chopped fresh cilantro and sour cream, for topping, if desired
Instructions:
  • Preheat oven to 400°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray.
  • Combine 1/4 cup of shredded cheese, milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix, and chopped green chiles in a large bowl until mixed. Spread the mixture evenly in a baking dish.
  • Bake until the corn mixture sets and the edges turn lightly golden brown, for about 15 to 20 minutes.
  • Pierce the top of the corn mixture with a fork to create holes. Evenly pour the enchilada sauce over the top.
  • Coat chicken generously with zesty taco seasoning mix and layer it at the base. Finish it off by generously sprinkling 1 cup of shredded cheese on top of the chicken.
  • Bake for approximately 15 minutes until the cheese is fully melted. Allow it to rest for 5 minutes before enjoying.
  • Garnish with diced green onions, fresh cilantro, and dollops of sour cream.
  • After baking, let it cool completely, then tightly wrap with plastic wrap and foil for freezing. When ready to bake, remove the covers, heat the oven to 400°F, and re-cover the dish with foil. Bake for 40-45 minutes until heated through. For best results, use a non-glass dish if planning to freeze, or allow a glass dish to thaw before baking to prevent shattering.

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