Vintage Chicken Mexican Casserole
Creamy, cheesy, and loaded with bold Tex-Mex flavor, this Cheesy Chicken Tamale Cornbread Casserole is the ultimate comfort food dinner. With chunks of rotisserie chicken, enchilada sauce, Rotel, melty cheese, and fluffy Jiffy cornbread baked right on top, it’s an easy family-friendly casserole everyone will love.
Ingredients
Chicken Filling
- 3 cups whole rotisserie chicken chopped into bite-sized pieces (not shredded)
- 2 tablespoons taco seasoning
- 1 can 10-ounce Rotel diced tomatoes & green chilies drained if you want a thicker casserole
- 1 can 10-ounce red enchilada sauce
- 4 ounces cream cheese softened
- 4 ounces shredded Colby Jack cheese
- Diced green onions
Before Cornbread Topping
- Diced green chilies
- 4 ounces Shredded Colby Jack Cheese
Cornbread Topping
- 1 box 8.5-ounce Jiffy cornbread muffin mix
- 2 eggs
- 1/4 cup Sour cream
- 1 can 15.25-ounce whole kernel corn, drained
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, add the chopped rotisserie chicken, taco seasoning, half of the shredded Colby Jack cheese, enchilada sauce, Rotel, diced green onions, and 4 ounces of softened cream cheese. Mix until everything is fully combined.
- In a separate bowl, mix together the Jiffy cornbread muffin mix, eggs, sour cream, and drained whole kernel corn until combined.
- Grease a baking dish and spread the chicken mixture evenly into the bottom.
- Dollop the diced green chilies evenly over the top of the casserole mixture.
- Sprinkle the remaining shredded cheese evenly over the top.
- Using a cookie scoop, scoop the cornbread mixture evenly across the top of the casserole.
- Bake uncovered for about 50–60 minutes or until the cornbread topping is golden brown and cooked through.
- Let cool 15-20 minutes before serving and top with extra green onions if desired.
Tried this recipe?Let us know how it was!