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Green Chile Chicken Tamale Bake

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  • Prep 15 min
  • Total 55 min
  • Servings 10
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This hearty, cheesy casserole combines the flavors of green chiles, chicken and cornbread.
By Stephanie Wise
Updated Aug 13, 2014
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  • 1 1/4 cups shredded Mexican cheese blend (5 oz)
  • 1/3 cup milk
  • 1 egg plus 1 egg white, beaten (about 1/4 cup eggs)
  • 1 teaspoon ground cumin
  • 1 pinch red pepper flakes
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) corn muffin mix
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 3 cups shredded or chopped deli rotisserie chicken
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • Chopped green onions, chopped fresh cilantro and sour cream, for topping, if desired
Make With
Old El Paso


  • 1
    Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
  • 3
    Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
  • 4
    Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
  • 5
    Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
  • 6
    Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
  • 7
    Top with chopped green onions, chopped cilantro and dollops of sour cream.
  • 8
    To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I’d suggest baking it ahead of time in a non-glass dish--otherwise, you’ll want to let the dish thaw for a bit before placing it in the oven so the glass doesn’t run the risk of shattering.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not a fan of green chile enchilada sauce? You can swap it for your favorite red sauce.
  • tip 2
    If you don't have rotisserie chicken, regular cooked shredded or chopped chicken will work just as well.


Nutrition Facts are not available for this recipe
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