Chicken tamale casserole is an easy dinner to make when you have leftover shredded taco chicken. What makes this tamale casserole special is that it uses masa for the tamale base and includes spices, green olives and corn to give the tamale an authentic taste.
This tamale casserole recipe is clean eating friendly and also gluten free. It uses a minimal amount of processed ingredients making it a healthier alternative to many of the tamale casserole recipes you will find.
On busy nights, a casserole is the perfect family dinner. Serve with a side salad and Spanish rice for a complete meal.
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What you need to make this tamales casserole recipe
Tamale casserole with chicken comes together very easily. You will find this quickly becomes a family favorite .
You’ll need a few simple tools to make tamales casserole:
- medium sized mixing bowl
- spatula
- measuring cups – liquid and dry
- casserole dish 13″ x 9″ x 2″
While many other recipes you come across for this dish use boxed ingredients, this recipe keeps it clean and uses mostly real food ingredients. No muffin mix, enchilada sauce, creamed corn, or taco seasoning here. The jarred salsas are the only processed ingredients included.
Here are the ingredients you need to make clean eating chicken tamales casserole:
- masa harina
- milk
- egg
- shredded cheese
- cumin
- smoked paprika
- salsa verde
- red salsa
- pre cooked shredded taco chicken
- frozen corn
- Spanish olives
Need extra help with getting healthy meals on the table? Check out our free clean eating grocery list below!
How to make chicken tamale casserole
This casserole recipe comes together very easily. Here are the step by step instructions with pictures showing you how to make homemade tamales casserole with chicken.
The first step is to make the tamale crust. Start by mixing 2 cups of masa with half of the cheese, cumin, and smoked paprika.
Next add the green salsa, frozen corn, green olives, egg and milk. Mix until well combined and soft sticky dough develops.
Pour the mixture into a 13″ x 9″ x 2″ casserole dish coated with cooking spray and spread evenly with a spatula.
Bake for 15-20 minutes until the tamale crust is set. It should be firm across the top (not sticky), but not necessarily cooked all the way through.
Remove from the oven. Then pierce the entire crust with a fork.
Pour the salsa over the top. You can use any salsa you like.
Spread the shredded chicken evenly. The authentic shredded taco chicken we use in this recipe makes this tamale casserole extra flavorful.
Top with the remaining cheese. We used pre shredded extra sharp cheese, but you can substitute with any combination of cheddar cheese, Monterrey jack or even Colby.
Return to the oven and bake for 15 minutes, or until the cheese melts.
Remove from the oven and let cool for 5 minutes before cutting and serving.
You can top this chicken tamale casserole with sour cream and avocado. Serve along side a green salad, Spanish rice and refried beans.
Enjoy tamale casserole with chicken for Sunday Dinner, a busy weeknight, or a pot luck dinner. Great for feeding a family or a crowd.
Looking for a vegetarian option? Check out this Potato casserole.
Chicken Tamale Casserole
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 45 minutes
An easy to make casserole with shredded chicken, simple tamale crust and cheese.
Ingredients
- 8 oz of shredded extra sharp cheddar cheese
- 2 cups of masa harina
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 cup frozen corn
- 8-10 green olives
- 1/2 cup salsa verde
- 1 1/4 cup milk
- 1 egg
- 1 cup red salsa
- 2 cups shredded taco chicken
- cooking spray
Instructions
- Preheat the oven to 400 degrees.
- In a medium size bowl, add the masa, half of the cheese, cumin, and smoked paprika.
- Mix in the green salsa, milk and egg.
- Then add the green olives and corn. Mix until well combined and soft sticky dough develops.
- Pour the mixture into a 13″ x 9″ x 2″ casserole dish coated with cooking spray. Spread evenly with a spatula.
- Bake for 15-20 minutes until the tamale crust is set. It should be firm across the top (not sticky), but not necessarily cooked all the way through.
- Remove from the oven. Then pierce the entire crust with a fork.
- Pour the salsa over the top, spread the shredded chicken evenly and then top with the remaining cheese.
- Return to the oven and bake for 15 minutes, or until the cheese melts.
- Remove from the oven and let cool for 5 minutes before serving.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 287Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 607mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 14g
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