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One-Dish Chicken Tamales


Rate this recipe 2.5/5 (15 Votes)


  • 1 package corn muffin mix
  • 1 can (14 oz) cream style corn
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 package shredded taco cheese
  • 1 can (10 oz) hot enchilada sauce
  • 3 cups shredded cooked chicken
  • 1 cup sour cream (optional)


Level of difficulty Average
Cost Average budget


Step 1

Heat oven to 400F. Coat a 13x9x2 baking dish with cooking spray.

Step 2

In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Spoon into prepared baking dish. Bake at 400F for 20 minutes.

Step 3

Pierce casserole with a small knife in about 12 places and spread enchilada sauce over top. Scatter chicken and remaining cheese over casserole, bake for 20 minutes.

Step 4

Allow to cool for 10 minutes and cut into 8 squares. If desired, serve with sour cream and line wedges.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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