Alan and Patty have made this Chicken Tamale Casserole a few times for Dutch Oven Gatherings this year, and everyone loves it. It is very cheesy and gooey with plenty of hearty cornbread to serve as a base for all the wonderful sauce. There are never any leftovers. Alan recommends kicking it up with a little bit more spice, so add heat to suit your preference.
- 1 box (8.5 oz) corn muffin mix
- 1 can (14.5 oz) cream-style corn
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cups shredded taco cheese blend, divided
- 1 can (10 oz) enchilada sauce
- 3 cups shredded cooked chicken, from rotisserie chicken or canned
- Toppings: sour cream, diced tomato, cilantro, cheddar cheese, diced peppers, chopped jalapenos, or whatever you like
- Grease the inside of your 12” Dutch Oven (if using a liner, grease the liner).
- In a bowl, stir together the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese; pour into Dutch Oven and bake for 20 minutes at 350 deg.
- Remove the lid and, using a fork, pierce the cornbread mixture numerous times all over; pour the enchilada sauce evenly over the top and then layer the top with shredded chicken and remaining cheese. Continue to bake for an additional 20 minutes or until the cornbread mixture is set.
- Serve with any additional toppings you desire.
For a 12" Dutch Oven, 350 degrees is reached with 8 coals below and 17 on top.
Any cooked shredded or ground meat would be delicious in replacement for the shredded chicken.