What’s the first thought going through your head when you hear your in-laws are coming to town and staying with you and your significant other? Is it frustration? Is it horror? Or if you’re anything like me, it’s “OH MY GAWD, I have to clean the entire house from top to bottom and crap, what am I making?!” Yup, that’s what I did two weeks ago when they came to town. I love it when they come to town, but I always have this pressure of having to make something super delicious because they know about this blog (and are probably reading this right now) and it’d be sheer disappointment if I made something complete opposite of what I’d usually make for the blog.
And so I scoured my saved recipes on my computer and at the time, I was craving some sort of Mexican dish but I also wanted it to be easy since I was also working the day they were coming in. I found this chicken tamale pie that Lindsay had posted and it was like fireworks, y’all. Haha, super easy decision for me. It made a large portion and I knew it was going to be a hit!
Needless to say, there wasn’t a single bite left in this casserole dish after we were all through with it. It had the perfect amount of spice and it was so flavorful. The cornbread was such an awesome addition. My in-laws LOVED it. They couldn’t get over it.
I did learn a few things from their visit, though: 1. my house had never looked cleaner, maybe they should come more often so my house will be pretty much spotless ;) 2. shredding chicken sucks. The whole fork and fork method blows. I wish there were a faster way to shred 2 cups of chicken. I almost shoved it in the food processor but then it would’ve turned it to mush 3. Adding cornbread to Mexican food is not a bad idea, at.all. and this is unrelated to their visit but I’m freaking starving right now and I want a huge hunk of this at 8 in the morning. It can be spun into a breakfast casserole, right?
Chicken Tamale Casserole
Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 30 minutes
1/3 cup milk (I used 2%)
1/4 cup egg substitute
1/4 tsp. red pepper flakes
1 1/2 tbsp. taco seasoning, divided
1 (14 3/4 oz) can cream-style corn
1 (8.5 oz) box corn muffin mix (like Jiffy)
1 (4 oz.) can chopped green chiles
1 (10 oz.) can red enchilada sauce (I bought medium heat)
2 cups shredded chicken
3/4 cup shredded white cheese (I used mozzarella)
- Preheat oven to 400 degrees and spray casserole dish with cooking spray. My casserole dish was 9 x 13.
- Combine the first 7 ingredients, using just 1/2 tbsp. of the taco seasoning, in a large bowl, and mix until moist. Pour the mixture into the prepared casserole dish and bake for 15-20 minutes.
- While the corn mixture is baking, toss the chicken with the remaining 1 tbsp. of taco seasoning. Set aside.
- When the cornbread is done, it will be barely set and golden brown. Pierce the entire surface liberally with a fork. If it’s sticking to the fork, it needs to cook longer or rest for about 10 minutes before piercing (if it sets up, it won’t be as moist so it won’t stick to the fork as much)
- When ready, pour the red enchilada sauce over the top, then top with chicken and sprinkle liberally with cheese.
- Bake for 15 minutes or until cheese melts. Remove from oven and let stand for 5-10 minutes before serving.
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