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Shredded Chicken Tamale Casserole

A Yummy Cornbread-Crusted Casserole Full of Chicken, Beans and Corn!
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Prep Time 30 minutes
Cook Time 55 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 box cornbread mix (plus ingredients on packaging)
  • 4.5 oz diced green chiles
  • 2 cups cooked shredded chicken
  • 1 cup Monterey Jack cheese
  • 1 cup Mexican blend cheese
  • 1 cup creamed corn
  • 15 oz black beans
  • 10 oz green enchilada sauce
  • 1 Tbs garlic powder
  • 1 Tbs cumin
  • salt & pepper

Equipment

  • 1 casserole dish , greased

Method
 

  1. Preheat oven to 400 degrees and grease a 9x9 casserole dish.
  2. In a medium bowl, stir together the cornbread mix and the ingredients listed on its packaging. Add diced green chiles, set aside.
  3. In a separate large bowl, combine the shredded chicken and spices. Add black beans, creamed corn, 1/2 cup Monterey Jack cheese, 1/2 cup Mexican blend cheese, and green enchilada sauce.
  4. Pour the chicken mixture into the greased casserole dish and spread evenly.
  5. Pour the cornbread batter evenly over the top of the chicken mixture.
  6. Bake for 25 minutes. Then add the remaining Monterey Jack and Mexican blend cheeses.
  7. Continue baking for another 15 minutes until the cheese begins to brown.
  8. Allow to cool and enjoy! Optional toppings: sour cream, cilanto, salsa, and avocado.