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UPDATE: As of August 2021 I have updated this post with a printable recipe card. The original post was written in January 2019.

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Hi there, friends and Happy New Year! It looks like it’s been a hot minute since I’ve blogged a recipe – oops!  A little newsflash if you didn’t know – I’m pregnant and having TWINS!!! Yes, twins! They will be arriving in 16 days or less, oh my!

Here I am (and my giant belly) on New Year’s Eve with my sweet little family. And before you even ask, yes….yes, my husband broke the bone in his shoulder socket 4 weeks ago. We are quite the pair right now.  Prayers, well wishes and good thoughts sent our way are much appreciated – we need daddy to be in full working order ASAP!

Anyways, back to my Chicken Enchilada Tamale Casserole

Since I’m super pregnant the fact that I even remembered how I made this and got a few pictures of this recipe, is a miracle! So let’s jump right in….

To start off, preheat your oven to 400 degrees Fahrenheit and grease a 9 X 13 glass baking dish with non stick cooking spray. In a medium bowl, combine the following:

Mix until just combined and spread evenly over the bottom of your prepared baking dish. Bake in preheated oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean. It should go from this:

To this:

While the corn bread base is cooking, combine the following in a medium bowl:

2.5 cups chopped, cooked chicken (I generally use leftover rotisserie chicken if I have it, or cook up a few chicken breasts)

2 cups of red enchilada sauce (You can use canned sauce or try my homemade sauce recipe)

1 teaspoon cumin powder

1 teaspoon onion powder

1/2 cup shredded Mexican blend or Cheddar cheese

When the corn bread base is finished cooking, remove from oven and spread the enchilada chicken evenly over the top. Sprinkle an additional 1/2 cup cheese over the top and place casserole back in the oven for 15-20 minutes, until the top is heated through and the cheese is nicely melted. It should go from this:

To this:

Oooooh, doesn’t that look delicious?! Now, just allow it to cool down and set up for about 10 minutes. Then cut into 8 portions. You can eat it as is, or add sour cream, avocado, tomatoes, cilantro, green onions, whatever makes you happy!

Freezer Meal Option

I doubled the recipe and made an extra casserole and froze it for when babies arrive. I used an aluminum 9 x 13 pan, cooked and cooled it then wrapped it in Press and Seal wrap and then aluminum foil before putting it into the deep freezer. Frozen, it should last up to 2 months.  Since it is fully cooked, it will just be a matter of heating it up in the oven for an easy meal.

I hope you get a chance to try out my chicken enchilada casserole recipe, it really is so tasty and easy, too! There probably won’t be too many more posts coming in the near future, but you never know! So check back often, to see what’s cooking at our house.

Much Love,

Laura