Jiffy Chicken Tamale Casserole

If you are looking for a quick and easy way to get a taste of the Southwest, look no further than this dish. This casserole will please the pickiest of eaters... and cooks in a "jiffy!"

Let's get started  »

Step 1 - Gather Ingredients

1 (8.5 oz.) box Jiffy Corn Muffin mix
1 to 2 cups 4-cheese Mexican blend
2/3 cup milk
1 egg beaten or 1/4 cup Egg Beaters
1 tsp. ground cumin
1/4 tsp. red pepper flakes
1 3/4 cups frozen corn, preferably white or a white & yellow mix
1 (4 oz.) can chopped green chiles, drained
1 to 2 10 oz. cans red enchilada sauce (depending on your “sauce” preference)
2 cups cooked & shredded chicken breast (about 2 breasts)*
1/2 cup sour cream, for garnish

*You can substitute a rotisserie chicken to save time!

Step 2 - Combine Ingredients

Preheat oven to 400 degrees. Stir well to combine 1/4 cup of the cheese with the milk, egg, cumin, corn, red pepper, corn muffin mix, and green chiles in a large bowl. (Use the hotter green chiles for a spicier dish).

Step 3 - Bake, then add Sauce, Chicken and Cheese

Grease a 9x13 baking dish with cooking spray and pour mixture inside. Bake at 400 degrees until mix is firm and cooked, about 15 minutes. Poke into it with a fork just to check. Pierce the entire surface of the cooked corn bread mixture with a fork (to allow sauce to run into).

Pour the enchilada sauce over the top of the cooked corn bread mixture (use 2 cans if you really like a lot of sauce). Top with the chicken and cover with the remaining cheese.

Step 4 - Melt Cheese, Serve

Pop it back in the oven (at 400) for another 10 minutes or until the cheese melts. Remove from oven, let stand for 5 minutes, and serve with sour cream.