James Family Cookbook

Chicken Tamale Casserole

4 servings


10 minutes

active time

40 minutes

total time


4 ounces Cheddar cheese (grated)

4 ounces Monterey Jack or Pepper Jack cheese (grated)

1/3 cup milk

1 egg

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

14 ounces canned cream style corn

8 ½ ounce box corn muffin mix (such as Jiffy)

4 ounces canned chopped green chiles

10 ounces red enchilada sauce

1 cup cooked shredded chicken

salt and pepper (to taste)

cilantro (for topping)

jalapeno slices (for topping)


Preheat the oven to 400 degrees.

Spray a 13x9 baking dish with cooking spray.

Combine the cheeses in a small bowl.

In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.

Pour into the prepared pan and bake for 15 minutes or until just set.

Remove the cornbread from the oven and pierce all over with a fork.

Pour the enchilada sauce over the corn bread.

Top with the chicken and remaining cheese.

Return to the oven for another 15 minutes.

Sprinkle with the chopped cilantro or jalapeno slices and serve.


Serving Size



462 kcal

Total Fat

22 g

Saturated Fat

10 g

Unsaturated Fat


Trans Fat



82 mg


1381 mg

Total Carbohydrate

47 g

Dietary Fiber

5 g

Total Sugars

6 g


20 g

4 servings


10 minutes

active time

40 minutes

total time
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