text:
Great flavor, goes together quickly. Next time will use more cumin, red pepper and maybe add chipotle chile to up the spice factor. I used 3 C chicken, mixed with cilantro & gr onions and some of the enchilada sauce -- poured remaining sauce over the top. I used Jiffy Corn muffin mix, which had a 'sweet' flavor that we didn't care for --next time will make my own corn bread. Baked the corn bread for about 25 minutes. Overall this is a great recipe -- will definitely make again.
Chicken Tamale Casserole
dory92064 Posted: 11/20/09
mccally Posted: 01/04/10
Made exactly to the recipe and it was delicious! Everyone loved it. Used hot enchilada sauce since I love spicy and it was perfect.
thelinz5 Posted: 05/05/10
I made this for my husband and myself for Cinco de Mayo. Since we like spice, I doubled the chili powder but couldn't find spicy enchilada sauce. I worried it wouldn't be spicy enough but after the first bite I thought "Oh my God my mouth is burning!!" To make a long story short, guess I added a 4oz can of diced jalapenos instead of diced chilis! Next time I think I'd add 1/2 can jalapenos, normal amount of chili powder and I bet it'll be great. The sweetness of the cornbread made a great overall flavor. I also bought a rotisserie chicken and shredded the breasts to speed things along. Potential to be really good!!
chilipebs Posted: 03/10/09
I was really excited to try this recipe based on the ingredients I love, the photo and reviews, however, it didn't live up to my expectations. It definitely has potential, though. The biggest disappointment was the cornbread crust. Like many other reviewers, it was soggy in the middle. I even baked it longer, too. I added at least 1/2-1 cup more chicken and a tad more cheese to try and balance out the crust to topping ratio. That helped, but this is still nothing I'll make again. On the up side, it was very easy and quick to make as I used rotisserie chicken. If I'm going to sacrifice this many fat grams and saturated fat at that, I'll choose something different.
Regina Posted: 11/03/08
I made this the other night and my family said it was AMAZING! I thought it was very easy and tasted great. I will absolutely make this again.
zebra73 Posted: 01/20/10
Good, but not great. Spiced up the chicken, used more sauce than called for, added some jalapenos for heat, tossed on cilantro at the end... still just 'good.' Husband agrees that more meat is needed. I think the texture is too mushy. It's a solid, quick, weeknight option, but would not serve to guests.
jjfadoosh Posted: 01/04/09
super easy and super yummy! What more could you want?
ronpauliegirl Posted: 11/18/08
My husband is starting to think I am an amazing cook;) This was incredibly easy and delicious. I used fresh jalapenos, and a bit less than a whole can of creamed corn. Poaching chicken breasts in southwestern spices and garlic powder adds a great kick. Makes great leftovers.
cejboston Posted: 03/06/09
Tasty, easy recipe. Made a few changes - used an egg vs. substitute, canned corn vs. creamed and added about 3/4 tsp. of sugar to make up for it. I also sauteed some chopped red/green bell peppers and onion in chile powder and cumin, and mixed it w/ the chicken and enchilada sauce. I think using the sauce with the topping keeps the topping moist while baking and gives it more flavor. Overall a very tasty recipe when you are in the mood for Mexican, definitely going to be one I make again.
fldiner Posted: 02/18/09
This was really good! I admit, at first, the rather mushy corn bread was a bit off-putting, but the next day, it was great. Maybe I just didn't give it enough time to cool down and set up. The only thing I did different, was instead of putting the enchilada sauce on the corn bread, I mixed it in with the chicken (I used a rotisserie). So, I put the chicken/enchilada sauce mixture on top and then topped with the cheese.
Jeanob14 Posted: 01/19/09
This recipe turns our perfectly everytime. I use a rotissere chicken to save even more time. Great the first time and great for leftovers too.
DukeLaurie Posted: 03/18/10
We really liked this dish and are planning on having it again very soon. It was very easy to prepare - I didn't adjust a thing. I served with fresh salsa and a salad.
jenniferlynn415 Posted: 01/04/09
This was absolutely WONDERFUL!!!!!!!!!!! Will make it regularly. I used a rotisserie chicken to cut down on time and jiffy corn muffin mix.
LindsayC Posted: 02/11/09
Very tasty, easy recipe, but I did have to tweak it a little to make it work. I followed the advice of other reviewers and cooked the cornbread base considerably longer than the recipe states. I don't know how long for sure, but it looked pretty dry and puffed when I took it out. I also mixed the meat with the enchilada sauce to keep it moist. I used Jiffy boxed cornbread (not the sweet variety), hot green chilies, and Old El Paso enchilada sauce. One modification that I made by accident was that I used a rotisserie turkey breast instead of chicken, but it turned out really well. I think it probably cut down on some fat and calories, and it yielded even more than 3 cups of meat.
twinsucf Posted: 11/14/08
Delicious! In fact, this may be my favorite new Mexican recipe. The whole family loved it as much as I did. Easy to make, no special ingredients to buy, and tasty...what could be better?!
kgrote Posted: 02/04/09
Made this last night for DH and I. Quick, easy, and tasty. DH wanted more spice; I thought crust was a tad sweet. Next time will add chopped jalapeno to batter and replace creamed corn with plain. Also seems like a really versatile recipe... could do shrimp with green chile sauce or pork carnitas with tomatillo sauce. A fun one to experiment with!
DixieDishrag Posted: 11/18/08
This was delicious, and incredibly easy! I used rotisserie chicken, and chopped it instead of shredding. I also used a 7-oz. can of chiles, doubled the cayenne pepper and used *hot* red enchilada sauce (Victoria brand I believe). Mexican recipes are almost never spicy enough for us, but with those modifications, this one was perfect! I used Jiffy cornbread mix. I agree with other reviewers who said a little onion would make it even better. This is definitely a keeper!
ParkerGal Posted: 11/04/08
What did I do wrong? I made this last evening and it was a disaster. The corn muffin layer never baked fully even after 40 minutes and oven temp. turned to 425. When the enchialada sauce was added along with the chicken and cheese and baked an additional 15 min. the bottom layer was a soggy mess. I followed the recipe to the letter. Help!!!
bellymama Posted: 01/23/10
This didn't taste much like tamales, but it was simple to make and tasted good. I thought the cornbread to topping ratio was a little off (too much cornbread). I'll make this again, but I'll probably add some black beans with the chicken. I'll also put some chopped green onions on top.
neensbeans Posted: 11/05/09
Good, easy recipe. We are remodeling our kitchen, so I appreciated how easy this was to pull together in my limited kitchen! We did not love it though, and I'm not sure I would make it again if I had a "real" kitchen. I'd have to doctor it up a bit with more veggies, etc. It is definitely hearty!
shaftermee Posted: 12/18/08
I very rarely disagree with the majority of reviewers, but I found this way too sweet and I didn't like the texture at all. I followed the recipe exactly (other than increasing the baking time of the bottom layer so it would firm up), so perhaps the cornbread mix I used was at fault. But I'm not willing to try again. Quite disappointing.
UtahCook Posted: 01/22/09
My husband loved it so much he wants me to make it on Sunday so he can take it for lunch all week! Baked the cornbread mix for 25 min. Other than that I followed the recipe as is.
stlarchitect27 Posted: 12/03/08
Fantastic recipe! I followed suggestions in other reviews and baked the base for about 22 min, and the entire casserole for about 20 min. It was not soggy at all. I also used 1 lb white and 1 lb dark meat chicken, a 15 oz can of sauce, and doubled the cheese in both steps. I served it with black beans and rice, and my fiance was very impressed!
nclbernhardt Posted: 08/24/09
This is a great week night recipe. It was very easy to put together with very little prep time. I left it in the oven 5 minutes longer on both timed sections. Next time I will definitely add some fresh hot peppers to give it a little more heat.
kerrih Posted: 01/25/10
This was delicious but hot. Not sure how it ended up so hot because I only used 1/2 of the diced chilies. The flavor was nice and and a little sweet! Don't skip the sour cream; it made it delicious.
shelrael Posted: 12/20/08
Being from New Mexico this was going to be a test! I followed the recipe to the letter, and like the others, had to cook the bottom and extra 5 minutes for it to firm up. But no extra cheese needed! We even had it with surprise (native New Mexico) guests, and they enjoyed it as well. Will definately make again, and way easier than real tamales (which don't have cheese)!
framingham Posted: 01/27/09
I made this last night using rotisserie chicken. It was so easy to make, and my kids and husband loved it. The problem is, I couldn't quit eating it, returning several times to the pan to "neaten up the rows." I'd garnish it with fresh chopped green onions or cilantro. It is not a spicy hot dish, so if you like heat, add more red pepper.
JenKorb Posted: 06/20/09
Very easy; very good
eandkb Posted: 06/22/10
My husband LOVES this recipe. I don't use shredded chicken; I use boneless, skinless chicken breast seasoned with Chipotle Rub(from Pampered Chef) that I pan-sear and cut up into chunks. I also used RF cheese. The next time I make this, I will probably divide it into 2 smaller pans to make the cornbread part thinner. I also used Hot enchilada sauce(hubby likes it spicy) and save a little extra to put on top. Awesome taste and easy, but messy looking
HROMara Posted: 11/08/08
I made this recipe and it received incredible reviews from my husband. It was so flavorful and the Corn Muffin ads an unexpected taste to it. It was fairly simple to make. I will definitely be preparing this again!
kyraames123 Posted: 04/14/09
I only gave it 3 stars instead of 4 because I didn't think it was a special occasion recipe. This was really quite good. I was a little leery because people said it was sweet...the sweetness was well balanced w/spice. I used slow cooked shredded pork, tossed the sauce w/the pork, then topped the cornbread. This will go into my recipe box for sure. Don't be afraid of the creamed corn or "sweetness", I used Jiffy cornbread & topped w/sour cream, cilantro, & green onion...yummy!
akjones Posted: 01/15/10
This recipe was ok. My husband and son liked it, but I thought it was too sweet. I think you could use cornmeal and make your own crust instead of using the cornbread mix, which I never use for cornbread because so sweet. All of this would be more time consuming, so I would use a different Mexican casserole recipe- Green Chile Chicken Enchilada Casserole is a better one.
KatieBrown Posted: 11/10/08
This recipe turned out great! I used a fresh jalapeno in place of the canned green chiles, and I topped it with sour cream and fresh cilantro. Served with steamed green beans. The texture of the corn mix is very creamy if you don't mind that. Cooking game plan: poach the chicken w/an onion while you prep the other ingredients. Shred the chicken while the first half bakes. Perfect quick and tasty weeknight meal!
WIMOMOF3 Posted: 11/18/08
This was very tasty and easy to make. A great comfort-food for a cold November eve. My DH loved it and my picky kids even tolerated it. I subbed reduced fat cheese, used a fat-free cornbread mix and skipped the sour cream to lower the fat even more for our diets. We will definitely add this to our winter rotation!
mezwiz Posted: 02/12/09
This recipe was soooo good! I boiled about a pound of chicken breasts for this and shredded them. (It only took about 12-13 mins total to do so.) The only two things I did differently in this recipe is that I added a bit more chicken than what it called for and I also used a bit more cheese on top. It couldn't have been easier to make and everyone loved it (even my picky 3 year old)!
skyles Posted: 11/11/08
This was REALLY good. My PICKY 9-year-old even liked it a bit. I added a red bell pepper and onion after sauting them a bit. I also used green enchilada sauce instead of red. I doubled the recipe and it came out perfect.
ILMBeaches Posted: 02/09/09
Excellent...a keeper
mrior12345 Posted: 01/10/11
My entire family loves this recipe. I've made it with veggies only (peppers, onions, mushrooms, sauted with olive oil), as well as the chicken version but choose to save time with rotisserie chicken from the grocery store. A family favorite!
vc55cornell Posted: 02/05/10
Easy and delicious! I used soy milk and soy cheese to replace the dairy products.
Rebecca09 Posted: 11/15/08
Amazing! Added a little extra cheese on top! A hit w/ the whole family!
LoriInNC Posted: 06/06/09
This was fabulous! I used leftover chicken and followed the recipe exactly. The picky 8 year old inhaled his serving, and the adults enjoyed it as well. It is a bit sweet, due to the cornbread mix, but we thought it went well with the chicken and enchilada sauce. Served with canned cuban style black beans and steamed squash. I think this would be a nice dish for casual entertaining.
hwinte87 Posted: 05/05/09
I love this recipe! It never lets me down! I'm making it tonight and this is the 2nd time I've made it. This is a great dish for weeknights or for casual get-togethers. We'll have some chips and dip on the side. The only recommendation I have for people making this is to be careful of the ounces of each ingredient. I found that it could be easy to grab the wrong box of muffin mix. The recipe gives an example of Martha White Corn Muffin Mix, but that brand only comes in a 7.5oz package, while the recipe calls for 8.5oz. The Jiffy Muffin Mix is actually 8.5oz. Other than that this is a very easy dish that turns out great every time!!
nursemom Posted: 05/14/09
A wonderful recipe with just one change. Use extra enchilada sauce to mix with the chicken. This is fast and easy.
jmmack Posted: 12/03/08
Easy, quick from start to finish, and great taste! I served it with a tossed green salad on the side. Our whole family of five gave it a 2 thumbs up, and for a 3, 5, and 7 year old I think that's an outstanding review! I will definitely make this one again, and again, and again.
Shgoodwin Posted: 11/24/08
We were in the mood for mexican last night, and I had all the ingredients on hand so I decided to make this for the first time. Family liked it - only problem was the cornbread: it was a little mushy especially in the middle of the dish. I think a little less cornbread mix and a little more chicken would provide a better balance. I will play around with this one - it has potential.
robert1407 Posted: 05/02/10
This a long way from real food as it uses imitation ingredient which contain hidden sugars and unwanted chemicals. Besides this is really not cooking just opening packages and cans and dumping the bad stuff together and heat.
DarlaK Posted: 11/20/08
This wasn't bad, but it seemed to be lacking something, it was a tad dry. My husband suggested adding shredded lettuce and chopped tomatoes on top just before serving, or even a layer of refried beans. So, we are going to try it again with some additions to jazz it up!
haileej88 Posted: 06/24/09
This is an easy, quick, hearty meal. I made a few adjustments to the recipe. I added mushroom pieces to the cornbread mixture as well as some jalepeno pieces. I also added a little pinch of paprika. We like things super spicy and that did the trick. I only had 1% milk on hand but I don't think that made a difference. I used RF mexican blend cheese. Also cooked the base for 15 minutes, pierced it and cooked it for 3 minutes longer before adding the sauce and cheese. I agree that you should NOT use flavored cornbread mix-that may be why it was too sweet for some. I served this with a green salad with a cilantro-lime dressing (also from this site). If I had jicama I would have sliced that to have on the side as well. Altogether yummy!
TracyPen Posted: 11/20/08
Good recipe, but needs a few changes. We used southern cornbread mix instead of the ready mix (which is yucky sweet). Mix 1 1/4 cups all-purpose flour with 3/4 cup yellow corn meal. Add 2 tsp baking powder and 1/2 tsp salt and mix before adding to the casserole. We also added sauteed onions and served with a nice green salad. It was very good this way! My husband usually hates tex mex, but gave this one a thumbs up.
holaerica Posted: 01/11/09
This really was fantastic! I wouldn't serve it to company, but for a quick week night meal, it really hits the spot. I did cook the cornbread mix an extra 5 minutes. I also used a rotisserie chicken and used more like 3 cups. To make sure the chicken didn't dry out, I mixed it with the enchilada sauce and then just poured all that on on top of the cornbread. I also recommend a bit of guacamole along side this.
CarolynA Posted: 11/19/08
If I could give this 6 stars, I would. It is scrumptious! I will be making this frequently. My only hint about making this recipe is "don't forget to divide up the shredded cheese"!
Jaemie Posted: 02/24/09
It's a good, quick weeknight meal. My entire family liked it and I would make it again. I served it with spanish rice and a salad. I also used an egg vs. the substitute. I wouldn't make it for a 'special occasion' nor was it 'outstanding' which is why I rated it 3 stars: good, solid recipe.
KaseyK Posted: 02/02/09
Kimpy521 Posted: 12/15/08
This is a wonderful recipe for week night dinners. I added some sauteed jalapenos and onions to the chicken for some extra flavor and spice and I cooked the cornbread mixture a little longer as other people had recommended- about 20 minutes. My boyfriend loved it and we will definitely be making this again.
SoCalCooker Posted: 11/19/08
I tried this recipe because I needed a dish for a potluck party. I was very disappointed after reading all of the great reviews. I liked the corn muffin base. It was really good. I didn't care for the enchilada sauce. My husband liked it better than I did, so I may try this again using a different sauce.
RosiesNPosies Posted: 01/28/09
How does a recipe with 7.1 grams of saturated fat qualify for a Cooking Light recipe? I'm curious as to what their standards are for a "Light" recipe.
MrsCDG Posted: 11/26/09
I have used roast chicken from the store to make this when I am in a hurry and at thanksgiving use leftover turkey. I also make it in 2 smaller pans and freeze half- this is a great recipe that the entire family enjoys.
corinneja Posted: 02/25/09
Good recipe! I replaced with crushed red pepper with chili powder, but it ended up needing the spice to balance out the sweetness. I also felt like it needed more chicken, so next time I will make 3 cups. My husband and I both really liked this and I'll definitely make it again!
julie08 Posted: 01/24/10
This is a wonderful, easy recipe! Many of the ingredients came straight from the pantry, and it all came together quickly, making this a perfect weeknight meal. I followed the recipe exactly and used Jiffy mix. My husband couldn't get enough! This will definitely go into regular rotation in our household.
dishdiva Posted: 02/09/09
I did not like this. The "crust" was so soupy that I actually baked it for 1 hour and it still didn't firm up. I thought it would have the consistency of a corn souffle (which also uses creamed corn) but it just fell apart and the green chilis gave it a very odd flavor. These ingredients just do not compliment each other in this particular recipe. I always enjpy CL recipes but this one was, I hate to say it, absolutely terrible. Only one I have eer thought about throwing out.
MommyV Posted: 12/29/08
I made this for dinner last night and everyone loved it. I have already shared the recipe with a few friends and will definitely be making this again. It is the perfect potluck supper dish!
ehellmich Posted: 02/06/09
This recipe is so easy and tastes great. My teenage son asks me to make this at least once a week. My version probably isn't quite as light - I add more chicken and cheese. If I'm short on time I use rotisserie chicken.
kelgor Posted: 11/30/08
I used the enchilada sauce from the Black Bean, Corn and Zucchini Enchilada recipe from Cooking Light (one-half of that recipe). I also made a vegetarian topping with pinto beans and corn. Next time I'll add some sliced black olives and garnish with green onions. It was a hit with everyone, even the sometimes picky 4 year old.
MonicaDavis Posted: 01/03/09
So easy and delicious! I cooked chicken in the crockpot for 6 hours and then shredded for recipe. The flavors of the corn and cornbread with the enchilada sauce is great! I did have to bake the cornbread mixture for 20 minutes before it set. Also, I topped with 1 cup of shredded 2% mexican cheese. Will definitely make again.
aggiejos Posted: 03/23/11
We love this dish! It is a reagular in our house. Quick and easy. We buy a rotisserie chicken and use the entire thing to save time. I also used fire rosted green chilies and I usually use more cheese on the top than it calls for - we like cheese :)We will continue to make this on a reagual basis.
Bacardigirl Posted: 02/10/09
I made this the other night since I'd read good reviews for the recipe and I had all the ingredients on hand. Instead of shredded chicken, I browned some chunks of chicken breast in oil and used it on half of the casserole (for my boyfriend). On the other half, I used Quorn chicken substitute (my half!). I used a box of Jiffy cornbread mix for the bottom layer and for the enchilada sauce I used a cheap can of Old El Paso red. I must say, for being an easy, inexpensive dish, it was great! The flavor was fantastic and even better the next day when heated up for lunch. (The texture of the cornbread firmed up at that point, making it really yummy). My bfriend gave it two thumbs up!
ClairesNana Posted: 01/06/09
This was good, but the chicken got pretty dry during the 2nd baking. It might be better stirred into the cornbread mixture. I used one whole egg instead of the egg substitute.
wendlynm Posted: 12/03/08
We love this recipe. I've made it twice now, I used Betty Crocker corn bread mix (in the pouch) which is a bit less oz than the recommend and still turned out great. After the first time, thought the cornbread was a bit soggy so this time I cooked it about 28 mins and it turned out perfect. I brought leftovers into work to share and everyone loves it...it reheats really well.
E11even Posted: 01/27/09
We really enjoyed this, but the servings are not large enough to be the dinner main course. Even with a salad and a black bean side, we each needed a serving and a half.
breezeymcg Posted: 06/24/09
This dish gets nothing but compliment after compliment. My husband can't get enought of it. I make it with sauted veggies instead of the chicken. Such an amazing recipe, one i will keep around forever!
TombaOregon Posted: 12/19/08
This dish was flavorfull and great for family dining. I ommitted the red pepper flakes. I used a real egg instead of an egg substitute. The cornbread was fluffy and not overcooked. The peppers were excellent. I added extra Mexican Four Cheese to make the dish even better :)
psyfhlower Posted: 07/01/10
Call me crazy, but I think you're supposed to actually MAKE the recipe before you rate it. And call me crazy, but I only buy fresh milk, cheese, and sour cream as well. What the heck are you buying???
AngelaD Posted: 12/14/08
It needs a bit more spice than is called for, but it really is a wonderfully quick simple and definitely delicious dish!
paperclippy Posted: 12/31/08
This recipe has become my new go-to dinner. It is so easy and quick (30 mins from start to table) and I usually have all the ingredients hanging around already. I used Jiffy corn muffin mix and it worked just fine. My only problem is that I can't stop eating it at one serving! ;) I bet you could make a vegetarian version by substituting black beans for the chicken.
heidimotsch Posted: 02/18/09
What a disappointment this dish turned out to be! It all sounded good and most of the reviews were off the charts, but in the end, I thought it was rather bland, tasteless and NOT worth the calories or fat (esp saturated fat). I definitely will not be making this again.
Katelaine Posted: 05/05/10
This was pretty much what I expected from a casserole (although given the five-star rating I might have expected better). The flavor was good, but the corn bread had a strange chewy, mushy texture. Perhaps the problem was that I was expecting to feel like I was eating tamales; instead it was like eating corn spoon bread with toppings. That said, my husband liked it.
myblackcat50 Posted: 12/14/08
It was quick and easy to make. My family really enjoyed it so I will make it again.
HeatherH Posted: 05/01/10
Super easy and delicious! Served with salad and a dollop of sour cream on top. Loved it!
ElizabethW Posted: 12/08/08
This is super easy and very, very tasty. I left off the sour cream (husband dislikes) and it was still great.
AimPrice Posted: 01/22/09
I'm always looking for easy and tasteful recipes to feed my "house of testosterone". This one was rated as a "keeper" by my family for taste and very EASY by me. I would make it again in a heartbeat.
ladouglass Posted: 12/13/08
Wow! This is the best casserole I've ever had! I loved it and can't wait to make it again. The only change I made in the recipe was to add three cups of chicken instead of two cups. Oh, and definitely cook the corn bread part at least 20 minutes like other reviewers have recommended.
crazycook23 Posted: 12/15/08
Excellent!! I added some caramelized onion and chopped jalapeno peppers to the batter as well. I will definitely make again!
Leah88 Posted: 04/07/10
This was seriously excellent! It has moved me to write my first review. I used the Trader Joe's cornbread mix, which is double the amount called for in the recipe - but it really worked, you just get more cornbread (which is not a bad thing at all). I just put in a little bit more milk and egg white (1/2 cup each). I put in both fresh diced jalapenos and diced green chile (from a can) and it worked really nicely. I served with a side salad, which is good b/c otherwise it's a pretty heavy dish.
kwienken Posted: 03/05/10
Delicious! The cornbread layer is so moist. The combination of flavors is great. I did not have to cook anything but the casserole since I used rotiserre chicken from the store. I will be fixing this often.
KimInOhio Posted: 12/29/08
This was great! My 1 1/2 yr old son, who's picky about texture, ate 3 pieces! He hardly ever eats that much! The rest of the family loved it too. Nice and easy and better that I thought it would be!
javabean Posted: 01/16/10
maybe 3 1/2 stars... made it for a potluck and it was good, but not great. Next time I will add more enchilada sauce as the chicken was a bit dry. But this was a very simple and fast recipe to make... will definitely make it again.
Crackerjack Posted: 01/12/10
This is pretty good- not great and I wouldn't serve it to company, but the family enjoyed it for dinner and I had it for lunch today as leftovers. I really enjoy the sweetness of the corn mixture with the spicy enchilada sauce. The chicken I used was chicken tenders that were pre-marinated at the store with a spicy chipotle sauce, so it had a good spice, too. Besides that, I followed the recipe exactly. I topped it with sour cream and some cilantro. I would have liked to put black olives on the top as well, but forgot to buy them- they would be good with this dish. It was easy and quick to make as well. My criticisms of this dish are that the corn mixture is slightly mushy (wish it was firmer) and the casserole itself is too thin. I served it was a green salad.
JnyPny2 Posted: 01/03/09
Another dish for us to all fight over who gets the last serving!!!!! Yummmmm!!!
carson5000 Posted: 07/20/09
WOW! Even though the reviews are good, I couldn't see this coming together in a way that would be similar to tamales. I was so wrong! I seasoned my chicken with taco seasoning prior to cooking & shredding, used RF cheese, cooked the cornbread a bit longer and added cilantro to the top. I think the complaint of it being too sweet may have something to do with the two different types of cornbread in this country. I may be mixing it up, but I BELIEVE in the south it's a less sweet cb and in the north there is more sugar. I'm not sure which way it goes, but I'm from Chicago and I found it to be perfect with the Jiffy cornbread. Husband loved, can't wait to make this again!!
mommy2kh Posted: 01/11/09
This recipe has great potential but we found it extremely hot. My husband loves all hot foods and even he thought this was too hot. Definitely too hot for the kids. I think it was the enchilada sauce. I would try cutting it in half or trying something else to cut the heat. We ended up throwing the left overs out. Getting past that, the overall taste was good.
GatewayCook Posted: 03/21/09
My husband and I both really liked this. It was unusual comfort food, but was a cinch to make and was a nice change from the usual. I served it with tri-pepper salad from this site (subbed cilantro for the parsley).
CookinConner Posted: 03/28/10
This is AWESOME! I let the corn bread cook a lot longer so it was a bit more firm. I was scared to use the whole can of enchilada sauce, but do it - it's great! YUMMMM!
csaunders80 Posted: 01/05/09
I love this recipe! It is so easy to throw together and it tastes great! This is a great weeknight supper. I will be making it over and over again.
Melissa79 Posted: 01/28/09
One of the easiest and best tasting recipes I have ever made. My family raved about it! It was even great heated up the next day for lunch!
Pedalmusic Posted: 01/22/09
This dish was absolutely delicious! My family loved it. It tastes like something that should be fattening, went together quickly. I will definitely add this to my weeknight menu rotation. It would also be great to serve to a crowd.
480azbikegirl Posted: 03/31/09
I will definilty make this again, as it was quick and easy and a great way to use up chicken. I used green enchilada sauce since I do not like red and it turned out great. My husband and roomate loved it and are already requesting I make it again. Served with a side salad but would be great with black beans.
ShellyV Posted: 01/20/09
I thought this was fantastic! Very, very easy to make and incredibly flavorful! I will make again and again.
dolezal Posted: 01/14/09
This is phenomenal for how simple it is to make! I put my chic in the crock pot while i was at work to cut down on time and it was ready in 30 min. Can't beat that!!! Great one dish wonder!
corylee Posted: 01/08/09
Super easy recipe- great for family and casual entertaining. Served some guac on the side- Delish!
tastan Posted: 01/15/09
Good basic weeknight meal. Super-easy and super-quick to make.
fabulouslady Posted: 09/27/10
So easy! The most difficult part of this recipe is simply keeping the required ingredients on hand. No chopping required - just stirring. If you are in a rush, you can also buy a pre-roasted chicken and skip a step. My boyfriend and I have had this twice in two weeks and he liked it so much he took it upon himself to make it the second time.
laura5w Posted: 02/02/09
I will be making this dish again! It was so tasty and so easy and such a good go to meal. As some of the other reviews suggested, I did mix the chicken with the enchilada sauce to keep it moist. I'm not sure I would serve it to guests, but I gave it 5 stars because it's so darn good!
PianoSock Posted: 01/08/09
Made this last night. There were NO leftovers. Add a dolup of Chalula sauce to kick it up a notch. I used Light sour cream for a few more calories and a little more taste. Next time I'll try it in a baking stone.
texasaggieRD Posted: 03/16/09
This was really good and very fast & easy. I did end up baking the cornbread layer a few minutes longer like some of the other reviewers. In addition to the sour cream, I topped mine with some cilantro and chopped avocado. Served with black beans and a green salad. Will definitely make again.
heidikar Posted: 01/15/09
Yummy!!! I use leftover turkey in this recipe, too. And super easy- you can't beat that!
BeckieR Posted: 01/17/09
This is a very good recipe. I used Jiffy Corn Bread Mix and added a little more cheese but other wise I made it just as written. If you like the taste of corn with just a little sweetness you will really like this casserole.
cookfromsocal Posted: 02/14/11
I made the mistake of putting 3/4 cup of cheese instead of 1/4 cup in the first step and then added the rest of the package of cheese on top. I don't think it made any difference. I thought the sour cream was needed but when I had the leftovers at work it was just as good without the sour cream. A definite repeat.
mscocinera Posted: 04/22/09
I would use Green Chile Enchilada sauce next time as recommendedby anothere post. The sweetness of the corn muffin mix and sweet corn would taste better. with a green chile flavor The sweetness does not play well the flavors of the red enchilada sauce and overwhelms it.
MyraDP Posted: 04/28/10
My family didn't like this recipe. The enchilada sauce made it too sweet. I think if it were made with salsa, we would have liked it alot better.
Sheila0824 Posted: 02/03/09
I tried for my family and we all loved so i made for Super Bowl Party. Had to come to the site and email the recipe too many requests to copy! Thanks! So Delicious and easy! Made corn bread bottom and cooked chicken ahead. Refridgerated. 30 minutes before guests arrived poked holes in corn bread added enchilada sauce, cheese and chicken. Love to make ahead and then have fresh for guests!
AnnaRos Posted: 01/20/09
Love the idea! cornbread needed an extra 5 minutes baking time. Next time will add minced jalapenos and scallions to cornbread batter to offset the sweetness. I served it with jicama slaw and a flurry of chopped cilantro. Bet it would be good using leftover pulled pork...
randigbee Posted: 01/22/09
This was an extremely easy recipe and was quite yummy. I would definitely make again. I made this on a weeknight and it was very fast. 5 stars
katnunchuck Posted: 05/11/09
We love this recipe at our house. My husband requests it regularly and we've made it with both green and red enchilada sauces. Instead of spending the money on a jiffy corn mix, I just make a corn bread mix from scratch because I keep flour, corn meal, baking powder, salt, and sugar on hand and it's cheaper and doesn't have questionable ingredients. (Just google homemade jiffy corn bread mix for a recipe.) Maybe this is why I've never had it turn out "too sweet" as other people have suggested. I usually add more cumin and more cayenne pepper to the base because we like it spicy. I put the chicken on top before I add the sauce so the chicken gets smothered in the sauce and stays moist. I highly recommend this dish! Our only problem with it is that the portion size seems a little small, and we usually end up eating more than we are meant to because it's so good!
Pietrow1 Posted: 01/13/09
This recipe was fantastic and bursting with flavor. I only ran into 1 problem while making the recipe. The corn bread took much longer than 15 minutes to set. This was very easy to make, I would definitely prepare it again.
planetscoop Posted: 01/13/09
Very tasty! Cooked corn bread for 20 min. Stirred in portion of enchilada sauce into chicken to keep chicken moist and then poured balance over corn bread. Melted cheese in oven for 12 min. Moist and delicious!!!
KMBumpus Posted: 02/04/09
i made this last night and i absolutely loved it. it was so good. my husband tried it, but didn't like it because it had the corn added to make the crust (he doesn't like his vegies mixed in). i even bought leftovers for work today. i will make this again when my family comes in july. it was so quick and easy and even better with left over rotiserie chicken.
rowgalcook Posted: 01/28/09
Everyone in the family loved it and it was easy to make. I made it a second time with green enchillada sauce instead of the red sauce. I favored the green enchilada sauce while my husband favored the red. Both were good though.
njcook Posted: 02/01/09
This is a great recipe - very easy, with lots of flavor. I followed the advice of another reviewer and added a jalapeno to the corn bread mixture and used regular corn instead of creamed. Both my husband and I loved it!! I will definately make again.
mkwescott Posted: 02/08/09
This recipe is simple and delicious! It is something out of the ordinary to spice week night dinners up a bit. My husband and I have made this twice already and drooled over it both times. YUMMY! I would suggest serving it with broccoli or asparagus on the side to round out the meal.
Claudia49 Posted: 01/26/09
It sounded good when I read it. very bland would not make again.
vanwillis Posted: 02/01/09
I love Tamales - This recipe really taste like a Tamale - This is a KEEPER!!!!!
dawn40 Posted: 02/02/09
I've subscribed to CL for the last 14yrs. and this is the first recipe that I have had to throw out. My family and I were not able to finish our serving it was that bad. I don't think it was me since cooking is my job and I've made many of dishes from CL and LOVED them. I won't ever make this again.
egerandi Posted: 02/09/09
I like this and will make it again. The portion is just right with a nice side salad or a soup. I used leftover rotisserie chicken, and mixed it up with the enchilada sauce and added some chopped cilantro too. I didn't have cream style corn, so used a jar of Trader Joes corn and chile (no tomatoes) salsa instead. Used one large egg instead of the egg substitute. Next time I'll chop some jalapenos into to crust too, like someone else did. Didn't have sour cream, so I mixed up a bit of plain yogurt with hot sauce and more cilantro to top it.
ChristineAinVA Posted: 02/06/09
This was awesome! I loosely followed the recipe though. I used two eggs in the base instead of the 1/4 cup of egg substitute. My version was not as light, because I added about a 1/2 cup more cheese and used regular sour cream. I also didn't have any cumin on hand, so I used a couple teaspoons of taco seasoning. It made the cornbread-base extra "zingy". The end result looked just like the photo on the website and tasted hearty and delicious. The meal also got rave reviews from hubby - he scored the dinner a 9.5/10.
zefaknee Posted: 01/26/09
SO GOOD! i added some jalepenos to the cornbread mixture, and extra cumin (i love cumin) and it was so flavorful! baked the chicken in the oven with some rotel then shredded it. definitely gonna add this to my weekly menu.
Michelle151720 Posted: 02/08/09
This is the best casserole I've ever made! I would agree with the other reviewers who cooked the cornbread longer in the first 15 minutes, I cooked mine for 20.
Marsha2410 Posted: 07/01/10
I used a real egg instead of the substitute. Also, I don't like sour cream so used guacamole instead.
klam13 Posted: 03/13/09
Always a crowd pleaser. This is my go-to when I'm cooking for my roommates, boyfriend, or just a causal dinner party. Very comfort-food-esque. Also very college student friendly (cheap!). I use an egg instead of substitute and add sauteed onions with the chicken. Also the canned whole green chiles taste better--no idea why--just chop them up yourself. ONLY CON: It's so hard to stop eating! Everyone keeps picking at it after they claim they're "full" haha.. P.S. Leftovers taste fantastic the next day!
ChristinC Posted: 07/22/09
My husband and I love this recipe! I always make it for him when I go out of town and he really looks forward to it. To make it easier, I usually add one egg instead of the egg substitute and add a bit more cheese especially for company. It's great with a light salad and refreshing drink.
jkf330 Posted: 02/10/09
I absolutely love Mexican food, but it doesn't fit in well when you're trying to lose weight. I found this recipe last week and made it that night. Wow! It was instantly my new go-to for Mexican cravings. The best part: my boyfriend of 4 years said it was the best meal I've ever cooked for him. A definite success in my book!
PeggyO Posted: 02/13/09
LOVED this recipe! I made it for my book club and everyone wanted the recipe. I used mild enchilada sauce and omitted the red pepper. I'm making it again this weekend for a moms' retreat!
barefootmom Posted: 02/21/09
From the first time I made this recipe, it was a hit and instantly replaced my tired old, tamale pie recipe. I've made this several times for potlucks, camping trips and for the family. It always gets a big THUMBS UP!
QuincyDad Posted: 02/10/09
Excellent dish. Even my teenagers who always look suspiciously at any blended concoction (like a casserole) liked it. Made exactly according to the recipe. This one's a keeper.
tryinnewrecipes Posted: 02/10/09
Fantastic! Taste just like chicken tamales but way easier and less fattening. Only changes I made was using 1-1 1/2 t. chilli powder instead of the crushed red pepper and I used a can of Costco chicken but will use two cans next time which just changes the nutrition facts very slightly since the one can is spread out over 8 servings. Serving size is generous and just right for myself. My husband ate a serving and a half and could have eaten more but had to stop himself! DELICIOUS!
KristyC3 Posted: 02/24/09
I love this recipe! I make it every couple of weeks. The only thing I do different is use a real egg. A+
jaymay75 Posted: 03/29/09
I tried this recipe out on my husband and two sons--they all loved it, as did I. I will definitely use it again soon. So easy to prepare and different enough to use for special occasions.
ChelleyBones Posted: 05/05/10
I loved the flavor of this quick and easy to prepare dish. I would make this again and again. I made this to go with our Cinco De Mayo party and was very pleased. I used chicken fajita meat and it added extra flavor. No other alterations were made. I served corn with chipotle butter and mexican bread pudding with this. This is a must try!!!
laebrown Posted: 03/20/09
Fast and easy aside, I would gladly spend hours making this. It was AMAZING!!! Sweet from the corn, spicy from the cayenne, and tangy from sour cream, the main thing i did differently was use GREEN enchilada sauce. Try it out, it's incredible! Also, wait 5 minutes for the batter to sit before baking it, and leave in for 20 min. (then let it sit before putting the sauce/chicken mixed together on top). EXCELLENT!!! :D :D :D
dgitlin612 Posted: 04/17/09
This was edible, but too sweet! I think I might try it again with mexicorn instead of creamed corn and some kind of corn bread made from scratch with less sugar. Also, there was not enough spice. I did saute some onions and add them, but I think this just added to the sweetness.
patt09 Posted: 12/17/09
Three stars because it is a good solid recipe. Usually have the ingredients on hand, it goes together quickly and is great for a "no time to cook" meal. Served with a salad, guacamole or fruit and it's done. Would add more seasonings, ripe olives and sprinkle fresh cilantro on top next time. Possibly use more chicken and cheese. Husband finished it for breakfast this morning. Next time will not use "Jiffy" corn bread mix --too sweet.
foodlover78 Posted: 03/05/09
Tasty and simple to prepare. This hits the spot when you're in the mood for a homey meal. I would have liked more heat and will try to find spicy enchilada sauce next time. Freezes and reheats well. I had no problems with the mushyness that other people described. I did however add cornmeal to the recipe to bring it up to the requested amount of cornbread mix because I couldn't find a cornbread mix that was the right number of ounces.
allispeaks6 Posted: 11/14/09
The recipe was really good, easy to make and my family and friends loved it.
NedraI Posted: 03/29/09
My whole family likes this casserole. It's a great way to use up left over chicken. I've made it several times and it's becoming a family favorite.
ElaineR13 Posted: 04/27/09
I've made this dish for company twice and got raves. It is a perfect "do ahead" meal as the flavors are even better the next day...just cover with foil and rewarm in the oven. I topped it with sliced olives and snipped chives...and served with avocado slices and salsa.
pkb1968 Posted: 03/29/09
I love tamales and casseroles of all kinds, so I had high hopes, but the topping was too sweet. There may be a way to cut the sweetness down, then it would be good. Probably won't make again.
thebusyqueenbee Posted: 03/31/09
I made this for dinner and it was very moist, tasty, delicioso! Easy for a busy Mom to put together as an entree with a side of salad. I make tamales and this is a good substitute.
Angelofsighs Posted: 04/20/09
I liked this quite a bit. It didn't turn out exactly like I expected and I was pretty worried that my husband wouldn't like the flavor combo. He liked it enough. I don't think he'll be asking for it again, but he won't mind if that's what I'm serving.
cookiegirls Posted: 02/04/10
I don't know why but I was not super fond of this recipe. It just tasted like spicy mush to me. I wouldn't make it again. I've never tried a recipe here that I didn't like so I shouldn't complain too much. :)
fishies3 Posted: 09/26/10
This was great and I made it exactly as written. However, my boyfriend and I agreed that it absolutely needed the green salad, chopped raw yellow onion, and sliced olives that I served along side. I put a ton of red leaf lettuce on our plates- the casserole itself would have been way too heavy without. Otherwise, great meal!
allyconroy Posted: 03/28/09
This is such a great recipe - quick, easy, tasteful! We love it! Great for an everyday, after work and gym meal. Make sure the casserole dish is long enough otherwise you will be putting it back into the oven a couple of times.
TECBLC Posted: 04/20/10
My husband loved this recipe - asked why I would ever cook anything else - but he also put a lot of hot sause on it. I don't like hot sauce and found the recipe bland. I am also not a fan of americanized ethnic food, I prefer the real thing. I used store bought rotissery chicken which made the recipe super easy. It is a pretty sloppy looking recipe, so not great for company. Also, I could not find enchilada sauce in any grocery store - so I subsituted taco sauce. I want to find enchilada sauce and give this one another try.
ChristyS Posted: 04/19/09
I thought this was a great recipe. It was sweet, but in my opinion, not too sweet. I used shredded pork instead of chicken and green chili sauce instead of red. I agree that the cornbread base needs to cook longer than 15 minutes. All in all, a great dish I will definitely make again.
michelley2222 Posted: 04/02/09
It's awesome! My family loved it. I used a whole egg and green enchilada sauce. I also added a little more chicken to fill out the casserole dish. Overall, healthy and yummy!
Artsteacher Posted: 05/03/10
?Tamale Souffle? I had a 'happy accident' and it turned out great!I accidentally mixed the canned enchilada sauce with the other ingredients, so added the chicken and stirred it all together, baked 15 minutes & then added rem. grated cheese on top, baked 10 more minutes and it was delish! The chicken had a lot of flavor this way.
sfkitichan Posted: 04/07/09
My family adores this recipe and constantly requests it. We've tried it with many different enchilada sauces -red (the whole gamut mild to spicy style), green and mole - all with great success. As many have already mentioned, I cook the cornbread base for approx 20 - 25 min instead of 15. I use low fat Mexican cheese blend to cut the fat, add sliced olives and sometimes Jalapenos to the cornbread to spice it up. I boil my chicken in water spiked with a Mexican seasoning, shred it and use a bit more than called for. I mix some of the sauce with the chicken before topping the crust. Also -- and I think this is important for those who've complained that it's too sweet -- I use plain old 69 cent Jiffy cornbread mix (I think the honey flavored mixes would be awful with this). A great meal when served with a light green salad!
montana2009 Posted: 09/14/10
I gave this 4 stars, but there is just no need to wait for a special accasion to make this superfast, delicious receipe. I have made this many times and have started using it as a frig cleaner-outer. Grab some leftover meat plus some veggies and I usually throw in a can of black beans. Wa-la! Always a little different, but always good. I use the Jiffy brand cornbread mix, it's not quite as sweet as the Martha White.
GriggsGirl Posted: 01/26/10
I liked this dish, and would probably make it again. It's a nice, quick, weeknight meal, but the biggest problem my husband and I had was that the serving size just did not fill us up. He had 2-3 of the recommended serving size, which adds up to a lot of calories! I would probably let the cornbread mixture bake a little longer, but other than that it turned out great. I served it with some roasted edamame I had on hand, but maybe it just needs more veggies on the side to beef it up.
sngevans Posted: 07/27/09
The cornbread mixture needed 5-7 extra minutes to set. I used canned chicken. Easy - weeknight dinner and tastes good. I used 2% cheese to cut down on calories. I plan on having leftovers for lunch tomorrow. I rated it 3 instead of 4 - because i wouldn't make it for special occasion. Yes, i'd make it again.
sgbyerly Posted: 01/13/10
This recipe is ok, but needs to be spiced up a notch. I added taco seasoning to the cooked chicken (mixed according to package) and jalapeno cornbread mix to add more flavor. Also, as a added bonus I spread non fat refried beans under the cornbread mixture.
MagEbeth Posted: 08/06/10
This is my favorite homemade dinner. It's supposed to be moist, like tamales. I gobble up all the leftovers! Usually serve with a salad or veggie. Every person I've made it for has asked for the recipe.
Marcianno Posted: 10/20/10
Very tasty dish. Great flavor. I deviated from traditional corn bread mix and used a gluten free variety. Unfortunately it didn't do much of anything for the recipe! The next go around will be with the Trader Joe's bread mix and I am sure we will enjoy this recipe even more. I wonder how black beans would be in this recipe?
alleycat Posted: 03/09/11
My family loved this casserole! I used green enchilada sauce, and took the advice of other reviewers and mixed it into the chicken mixture. I also added black beans to the chicken mixture. And it really did take about 25 minutes for the corn bread mixture to bake in the oven. I'll be making this one again!
tara31 Posted: 03/19/10
Made exactly as directed and had in the oven in 10 minutes! I used soy cheddar for less fat and Morningstar Farms soy chicken strips for a vegetarian main dish. Quick and tasty!
Caroline09 Posted: 01/19/10
Very good -- will add to my regular rotation. I liked this because it was something different from what I normally make. Next time I'll add more enchilada sauce. I used pork instead of chicken.
jchicago1207 Posted: 06/03/09
I made this for my boyfriend and we both loved it! Super easy to make.
BowmanBride Posted: 01/23/11
Delish! I mixed in the chicken to avoid the chicken drying out.
ChefAmandaLynn Posted: 11/15/10
Quick, easy, yummy, and with melted cheese on top! Couldn't get any better.
PatRat Posted: 02/09/10
Simple and tasty. Treated as a single course meal, takes two servings. A good balance of spicy and sweet.
amandaclark Posted: 06/28/10
This is a good, easy meal for a night when I am feeling a little lazy in the kitchen.
MarshaCF Posted: 11/10/09
I love this recipe and make it at least once a month. Itâs become one of my go-to recipes that the whole family enjoys. So simple and very budget friendly. You can add lots of twists to this recipe but the basic is awesome.
Sarah11226 Posted: 07/19/09
Great recipe! Tasty and easy to make. Serve it with a simple green salad, and you have a perfect weeknight dinner. I followed the suggestions of a few other reviewers and almost fully cooked the cornbread base before adding the chicken and cheese. Also (as suggested), I mixed the chicken and the enchilada sauce (I would recommend putting additional sauce on top of the chicken if youâre doing this). I think both of those steps helped to keep all the ingredients moist while still cooking them through. The next time I make this, I will try a smaller pan â the slices from a 9 x 13 pan were a little thin.
dspencer Posted: 02/10/10
This dish was awesome! My wife was a little skeptical because she doesn't like tamales, but she said the dish was awesome too! Quick recipe to make if you have the cooked chicken. Great for occasion, potluck, or every day meal. Give it a try, it will not disappoint.
rmiller415 Posted: 01/21/10
LOVED this. Mine came out a little mushy, but I did use more enchilada sauce than called for. I mixed some with the chicken, and then poured the rest. The only problem with this is recipe is that, like other reviewers, I couldn't stop at just one piece!
kelsiek Posted: 01/06/10
This recipe is great! I've made it about four times already, and it's always easy and comes out perfect. It's great for everyday meals, and perfect for anyone who doesn't have too much time to cook. As a college student with little time, I know this is a recipe that I will repeatedly turn to.
Danyielle Posted: 08/10/09
We love this recipe. Easy to make and I usually have the ingrediants on hand. I add one chopped jalapeno for added heat. Reheats well.
cjbuddy Posted: 03/31/10
This is very quick to prepare and pretty good. I think it needs to be spicier though so next time will use diced jalapenos instead of green chilies and try it with spicy enchilada sauce. Wouldn't make for a "special occasion" but will certainly make again with the noted changes.
littlepiggy Posted: 09/11/09
one of the best recipes ever!!!!
NikkiB12 Posted: 07/21/09
This recipe is amazing! I cut the recipe in half and make it in an 8x8 pan but I keep the chicken the same amount. When I did make it in the 9x13 I doubled the amount of chicken. Perfect dinner, quick and easy! Great for potlucks.
Betsy0614 Posted: 08/16/09
This dish is easy, affordable, flavorful and delicious! We have made it several times and really enjoyed it for a weeknight meal. I have divided the dish & frozen half before cooking and it freezes/re-heats well. Goes great with a black bean salad.
Jenfdr Posted: 09/17/09
I made this last night and though I wouldn't say it knocked our socks off, it was really good. It's very easy to put together and made for a good weeknight meal. The "tamale" part really is a lot like the real deal. I may try this again with green sauce....as I like green chilie and chicken tamales. My hubby liked it and my 4-year-old ate her entire helping! I'll keep this recipe on hand to make again......
mellenzi Posted: 09/30/09
I love the sweet taste of cornmeal mixed with a bit of spice from the casserole! Very good!
Hoolers Posted: 09/06/09
This recipe is wonderful and my husband loves Mexican food. It's very easy to make and I've given the recipe to several people at work and they all loved it.
emac88 Posted: 10/20/09
this recipe was really delicious and different - not your typical ho hum dinner. instead of the green chiles, i used a tomato green chiles combo (came in a can). i also increased the amount of cheese to 2 cups and used about 2 pounds of chicken to make it more hearty. i will definitely make this again!
lwatermulder Posted: 12/09/10
Very tasty. I needed to cook the casserole for 25 minutes (not 15) in order to get it to set fully. The recipe is a little too sweet, which is why I gave it 3 stars. I would increase the amout of chicken and also the chilis next time to counteract the sweetness.
SusanMagrini Posted: 04/29/10
I have to admit I would not use canned enchilada sauce on a good day. I make my own chili sauce (can be made hot or mild...check out fronteragrill.com), it really isn't too hard to do and I do believe it made all the difference in the taste. Halfway through the baking I took the bottom of my spoon and poked holes in the cornbread to allow the cheese and sauce to melt into it, also making it tastier. I like the concept but it needed tweeking. Hubby said.....it's a keeper.
ibetravlin Posted: 01/23/11
Amazing taste, so easy to put together. We didn't have green chiles or creamed corn, so substituted diced jalapeno (from jar) and canned corn with FF half & half. Used canned chicken breast which shreds so easily and mixed a little enchilada sauce into chicken for extra flavor before pouring over cornbread mixture. Tamale critic hubby ate two pieces and asked to add it to the regular rotation!
molala123 Posted: 10/08/09
I love this recipe! Super easy!
jennysue00 Posted: 10/09/09
Excellent recipe, easy to make, and not too spicy! My two year old and three year old even love it!!!!! It makes a great recipe to pass onto friends and loved ones that need a pick-me-up as well. It has become one of our family favorites - great for a busy weeknight meal.
marieskies Posted: 12/22/09
Love this recipe!!! It is super easy and tastes delicious. It is one of my husband's favorite recipes and I get requests for it from friends all the time.
lsing1 Posted: 09/23/09
It was really good and so easy to make. My husband loved it!
love2cook26 Posted: 12/09/09
My husband and I almost ate half the casserole. It was absolutely delicious. A definite repeater.
bubbalou Posted: 07/07/10
Always a crowd pleaser and so easy to do. It keeps pretty well and kids and adults love it!
liwall Posted: 07/28/10
I baked the daylights out of this, and it still came out mushy and bleah after an extra HOUR. I mean, my family likes PB&J, but we weren't expecting to eat it that night. Don't know where these four/five star ratings come from. I'm telling you: don't bother.
GregSc Posted: 12/03/09
Really enjoyed this. Made two pans for about 10 people and it was all gone. Everyone, kids included, seemed to go back for more.
edmasbetsy Posted: 08/23/10
Easy to make, great taste, and low in fat/calories. I used Martha White buttermilk cornbread mix, a whole rotisserie chicken shredded, & 2% Mexican shred cheese, added a little extra cheese. It was delicious and I will definately make again, & would serve it to company!
MeghanBall Posted: 11/16/09
This was definitely delicious. My husband, on accident, brought home jalapenos instead of green chilis and it was so hot and spicy I couldn't eat more than a few bites. But what I did eat was good and everyone else who ate it LOVED it! :) I would add more chicken though and more cheese on top :) I will definitely make it again without jalapenos. Also, it's easy to stick in fridge and reheat for another meal.
L. Gist Posted: 10/18/09
This is an awesome dish. I find it difficult to prepare a meal that everyone in my family likes. This one did it! I served the casserole with a side of lettuce, tomatoe, guacamole and chips and all three of my boys and husband went back for seconds. Yummy.
Rbaha411 Posted: 12/14/09
As a new cook (I just got married!), I was astonished at how well this turned out! I loved this and so did my husband. Only a little bit remained. The only reason I gave it a four was because my husband said that casseroles shouldn't be served to guests...but what does he know?
AlexandraKaye Posted: 01/17/10
I had left over shredded chicken from lastnights dinner, so i decided to play with this recipe, first of all it just sounded way to bland for me and my fiancee, im from peru so i love spicy food. So i added some jalapenos to the cornmix batter instead of chillies and added some other veggies such as red pepper and carrots. i also mixed the chicken with the enchilada sauce along with sauteed garlic, red onion and green pepper!!! it was really good after that!
sandraskeen Posted: 12/10/09
This was one of the best recipes ever!!! Made it for a gathering of friends and everyone raved about it and wanted the recipe. I did spice it up with diced jalapens instead of chilis. I make this for any potluck I attend
beth38 Posted: 02/24/11
I love this recipe. I'll be making it on regular basis. It's not exactly for special occasions maybe a pot luck. I've been missing good tamales and while this isn't a true tamale it did cure my hunger for them without flying to Texas.
GracieNoel Posted: 10/07/10
My husband and I loved this recipe, it really is a great substitute for tamales and so easy to make. I served with guacamole, and it was delicious.
Tala33 Posted: 12/08/09
Other than wanting to add more chicken next time, and having to bake it a bit longer than recommended to set the mix, this dish was delicious - spicy but not too spicy, cheesy but not too cheesy, a definite make-again recipe! I purchased a pre-cooked rotisserie chicken to cut prep time, and got exactly 2 cups of shredded chicken.
NMarie Posted: 01/11/10
Excellent. I'm generally not a casserole fan, but this had really great flavors.
AnnieF Posted: 01/15/10
Delicious and easy. Made for my husband last night and we both loved it and have already had leftovers for lunch. Highly recommended!!
Hashak Posted: 01/19/10
Love it. I make this every few weeks because my husband loves it so much!
isosa312 Posted: 01/19/11
Wow! Easy, fast and delicious! We all loved this recipe and will definitely make it again. I didn't have any egg substitute so I used one egg instead - turned out perfect.
1sedona Posted: 01/11/10
You can substitute any left over meats that you may have, or gound beef. For a vegetarian dish, try pinto, kidney,garbonzo beans or a combo of any of these. I would, however, garnish with cilantro and green onions or even tomato, avacado or whatever else you like on top of your bowl of chili.
MeMyselfAndPie Posted: 04/23/10
This was just ok to me. A little too sweet and soggy for my taste. But, the hubby gobbled it up in seconds. He does have a sweet tooth, granted. The topping was delish, though! Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/01/chicken-tamale-casserole.html
AnnafromAtlanta Posted: 01/06/10
This is my winter "go to" weekday dish. I followed the recipe exactly and thought it was perfect with a side salad. I discovered this reader now has a recipe website that I have been following religously to make other dishes it is http://reciperise.com. Five stars for the Chicken Tamale.
gardenbug64 Posted: 02/12/10
This was very easy to make and the group I made this for absolutely loved it!
Rakasd Posted: 01/09/10
Great use of chicken! My family loved this recipe!
cottone Posted: 01/27/10
Easy, fast, tasty with a bit of spice. I needed to cook it 20 minutes and still could have gone a bit longer. I would make this again
NoelJones Posted: 01/07/10
Both my husband and I LOVE this dish. Spicy and sweet at the same time. It was a little spicy for the kids -- but I think swapping taco sauce for enchilada sauce and leaving out the chilis would help.
SparkysMom1 Posted: 01/23/10
Woof! This is really good and really easy. Spicy - but I might have done more cayenne than called for. That's okay - I like spicy. This really does taste like a tamale. I took note that someone thought Jiffy mix was too sweet and took care to get a cornbread mix rather than a corn muffin mix. I just hope it freezes well as it is just me eating it.
Tashak Posted: 02/03/11
This is fantastic! I did add a bit more cumin and used an egg instead of egg substitute. Plus I added a bit of the enchilada sauce to the chicken along with a couple of pinches of cumin and a pinch of red pepper flake. Next time I think I'll add some black beans, onions, and bell pepper in with the chicken to up the nutrition factor. Definite repeater!
solflowr Posted: 02/04/10
Perfect in every way! I love tamales and this totally hit the spot! It was extremely simple to make and I like the nutrition on it. 2 servings was plenty for me. My husband went on and on about how good the casserole was. It was a major hit and I will be making this often! Thank you!
aprylm Posted: 01/28/10
LOVED IT! Would serve it for guests! I added black olives, tomatoes and avocados when serving. (With a side of spanish rice) Def has that tamale taste. Highly recommend! (I admit, I added extra cheese to the top!)
Kvelez Posted: 02/21/10
My boyfriend gave this recipe 5 stars. I used only 1/3 of the can of enchilada sauce, but kept the remainder to my family to drizzle over the cooked casserole. Very yummy, will make again :)
mujiberg Posted: 04/16/10
This was easy to make and has nice flavors. I can't say it's outstanding like everyone else - it had a mushy/sticky texture from the cornbread thing. I think it has potential though.
RebeccaSmalley Posted: 11/10/10
I made this last night and it was delicious and so easy! I didn't have a 13' by 9' pan so I split the recipe into two smaller pans and did one with red enchilada sauce and one with green enchilada sauce! FYI: I loved both of them but I found the red to be much spicier. I am eating leftovers for lunch today :)
LizzieR516 Posted: 02/03/10
I just made this casserole for my husband and I and it was absolutely delicious!!! My huband had 2 pieces and I had to stop myself from eating too much of it because it was so good. I followed the recipe exactly and wouldn't change a thing!!
debidee Posted: 04/20/10
I was not impressed with this recipe.
NghtSkyyStarz Posted: 04/21/10
I'm trying to figure out why so many have said this recipe is bland, when my fiancé was gulping glasses of water down with it. I made this recipe exactly, except I omitted the cream corn... because I've never been a fan. Also, I don't know if people are using the wrong pepper for the recipe or what but I used ground red cayenne and it was plenty spice. I really like this recipe and will continue to make it.
Vellenw Posted: 09/23/10
This was very good - the best part was that it was quick - most of the ingredients were on hand - and you could vary the heat according to taste. We didn't use the sour cream on top - it didn't seem to need it. Served with a simple salad. Great as a leftover. We will definitely make it again.
krzydiamn Posted: 05/17/10
This was delicious and I would definitely make it again. My only complaint is that it's not spicy enough, but I'll alter that to my own taste the next time I make it. Very quick and easy to make.
dhuza1 Posted: 03/10/10
I cant believe how easy this recipe was to make! It was DELICIOUS too.. I made this for my hubby and his brother who lives with us... both said that this was the best thing I have made. Will be making again for sure!
AmandaPittman Posted: 05/11/10
Since many of the negative reviews said it was too mushy, I only used half the cream corn and baked for 20 minutes. It turned out great! Next time I am going to half my homemade cornbread recipe as that will reduce the fat per serving by half and bring the total calorie count down. Served with calabacitas (sauted poblano, onion, and squash w/cilantro). This is now on our regular rotation!
Rizzo63 Posted: 02/27/10
I doubled the recipe and put half of the corn mixture in then a layer (half) of chicken and the rest of the corn mixture on top. I also used Green and Red Enchilada sauce and poured them on each half (green on one side red on the other). After it was baked I put the rest of the chicken with remaining sauces on top and cheese. It was Great! The doubled recipe feeds 8.
20boyda10 Posted: 04/28/10
I make a very similar recipe called "Enchilada Pie" which is basically mexican style lasagna using tortillas instead of noodles. This seems very similar. To cut back on calories/fat I would use reduced fat cheese (you really can't tell the difference) and make my own mix for corn bread instead of using a boz.
DApplegate Posted: 05/08/10
Very easy, has taste and consistency of a tamale, next time, I will make my own cornbread mix, a little too sweet for me.
lisate Posted: 04/29/10
I have made this several times and now crave it. It's easy to make, can be made in advance and still good as leftovers. I like sour cream and avocado with it. A great rainy day dinner. You may want a little extra enchilada sauce. I also made it in a smaller, deeper casserole and it was fine.
CaribbeanGirl Posted: 05/13/10
This recipe was such a hit with my family. Super easy! We love tamales, but don't have the time, especially during the week, so this totally does the trick. Quickly puts together, only 30 minutes in the oven, throw a salad together, and you've got a very satisfied family. My family rated it top 5 of their favorites.
abitw2010 Posted: 10/14/10
very easy to make. used roasted chicken so assembly was really quick. made exactly as written. might consider cooking a little longer in the first step.
Corey1 Posted: 09/28/10
This was very yummy! It took about 25 minutes for my bread to cook. I used green enchilada sauce, some extra cayenne & chilies, and unsweetened canned corn. Husband and I look forward to our leftovers!
marydpt Posted: 05/23/10
thought it was a bit too sweet. will try to adjust for that next time. everyone said it was really good. i used green enchilada sauce on half of the recipe and that was definitely the winner!
TomfromHouston Posted: 06/28/10
I wish there were 0 star ratings on this site. Are you kidding me? This recipes has only ONE fresh ingredient - chicken. Everything else is from a can, or a processed substitute. Do you really want to feed this to your family, especially children? Yuck,
klfdude Posted: 03/10/11
I listened to the other reviewers and added the shredded chicken to taco seasoning and some water for more flavor. I also added red pepper flakes for more spice and about a cup of onions because I had leftovers for another recipe. Then I added the enchilada sauce to the chicken mixture before putting it on top of the casserole. Other than the above changes, I did everything as the recipe suggests. It turned out great and it was really simple to make. I will definitely make again.
JCharlotte80 Posted: 07/26/10
Big hit and rich taste.
shermda Posted: 09/27/10
Very good! I made this for my family and everyone loved it. Definitely a little spicy, but we love spice in our house!
CamiRose Posted: 08/11/10
This recipe was terrific! I loved the sweetness of the cornbread- it wasn't mushy, at all! But I did need to bake it for 30 minutes for it to set up properly. I used an entire rotisserie chicken (probably 3 1/2 cups) & added about 1/2 cup enchilada sauce & 1/2 chopped onion to the chicken topping. I would have added some sliced black olives, if I had them. But, all in all, this casserole was wonderful, & I would definitely make it for company.
lalala706 Posted: 11/14/10
This recipe is amazing!! I always add more chicken as I buy a rotisserie to cut down on prep time. We have made it several times and it is never disappointing.
shortcook Posted: 08/16/10
I'm giving this three stars because it's not as tamale tasting as I'm used to, coming from a Hispanic family. I absolutely loved the recipe, and I love cornbread, but it was a little too sweet to be called a tamale, is all. We used green enchilada sauce and I added roasted jalapenos on top of the cheese. It was very tasty, and I would make again for sure but I will probably make it with masa harina instead of sweet corn bread mix. Worth playing with.
LynetteMoore Posted: 09/25/10
This was really good! I didn't have the egg substitute, so I used two eggs instead. Everyone in my family enjoyed it and I even brought it to work the next day for lunch. I will definetly make it again.
layummy Posted: 09/29/10
This is an easy to make, tasty recipe. I made my own enchilada sauce, and used frozen corn. I also picked a "natural" cornbread mix, so it did not have a lot of additives. I roasted two bone-in chicken breast and used forks to pull the meat. Definitely worth trying. I don't know that I would make it for a special occasion, but it's a fine weekday meal. It is a bit spicey, but you can easily adjust the spice level.
BrightBakes Posted: 09/30/10
Wonderful, wonderful,weeknight meal. I have made this several times and my family simply loves it. Cathy B. @ brightbakes http:www.brightbakes.wordpress.com
1Cheeselover Posted: 11/13/10
I love this casserole! I make it weekly and it is always delicious! I always use Jiffy cornbread (the sweetness is perfect) and just half of a can of corn (you won't miss the other half). Mmmm...so good.
StarrK Posted: 09/21/10
My husband is crazy about this dish, and so am I! I always make this when I have some left over cooked chicken on hand. It goes very well with a cucumber and tomato salad. Quick and easy, yet impressive to guests.
jenfit Posted: 09/23/10
Both my 40 year old and my 9 year old loved this recipe. :)
hooker23 Posted: 12/07/10
My first My Recipes adventure was outstanding. Casserole did not set in 15 minutes as directed, it took 20. My wife said with results that good, we may not go to a Mexican restaurant again
cosmo02 Posted: 01/20/11
Amazing Recipe !!!!!! We love it, tastes just like a chicken tamale. Super easy to make, I used 1 real egg instead and it turned out great.
ltahri Posted: 11/04/10
It was pretty good, although we all thought it was a bit sweet, with the creamed corn and the cornbread mix. I think if I were to make it again, I will make sure I use a cornbread mix that is not very sweet, I used Jiffy, which is what I had in my pantry, ...but it was pretty good overall!
DrAmanda Posted: 11/14/10
Tasty recipe, but I felt guilty not having any fresh vegetables in a main dish like this, so much is from a can! I added black olives when serving. Could probably use a little more heat with jalapenos or something. Sweet.
CNDNailTech3 Posted: 03/08/11
This recipe is a winner! I tweaked it just a little and it was fantastic. I didn't have any egg substitute so I used an egg. I also used crushed pepper flakes instead of ground red pepper. I used just 1/2 a can of the creamed corn. After I shredded the chicken, I put it in a skillet and added chicken taco seasoning and 3/4 cup water and let it cook into the chicken, then I added some of the enchilada sauce and let it simmer for a few minutes. I also added sliced olives to the chicken before I poured it over the cornbread. It turned out great. I will make this over and over!
Pamm171 Posted: 01/27/11
Very good and easy to make!! Made 2 8x8 pans and froze one.
FinsUp79 Posted: 02/19/11
This was sooo easy to make and a huge hit tonight. I needed something easy for some guests coming over to play board games. This was simple and delicious and was comprised of easy and minimal ingredients. I cooked up 3 chicken breasts seasoned with cumin and red pepper and then shredded that up. It was great!
dmadmb6 Posted: 01/26/11
This recipe is so good and so easy, once you try it you will make it again and again. I will try the green verde sauce next time I make it...
grace040 Posted: 03/10/11
Great recipe. Have made it twice now. Both times, used rotisserie chicken, which I mixed with taco seasoning. Used Frontera enchilada sauce. You could double the first 7 ingredients if you are making this for a crowd. Gets a little thin in a 13x9 pan. Will continue to make it!
DanaMom23 Posted: 01/29/11
My picky 7 year old loved it, which makes it a 5 star at my house! Easy prep that the kids could help with also. Good quick week night meal.
CaitlinE Posted: 03/15/11
My friends and I made this a few weeks ago it was easy, awesome, and great left over. I keep finding myself craving it! So I will be making it again soon!
Megory Posted: 01/18/11
Without knowing where I got the recipe from, my husband immediately asked if it was "diet food". I liked it, but he did not....he thought it tasted weird. Guess I won't be making this again :(
jessie29 Posted: 03/22/11
I really love this recipe. It's addictive! I cobbled together some suggestions in the comments and made these additions: 1) I cook the chicken (usually boneless/skinless thighs) in water (in the oven, 375, water going about halfway up the sides of the chicken), with lots of spices (tabasco, cayenne pepper, cumin, garlic powder, onion powder, salt/pepper, etc.), then shred. 2) I follow the cornbread recipe exactly (though with more cumin and pepper than called for, and using an egg instead of egg substitute). I find it's best when a little underdone. 3) I combine the shredded chicken with black beans (canned but rinsed in a colander), black olives, chopped onion, and enchilada sauce (maybe about half a can), along with more of the aforementioned spices. Everything else is exactly the same as the recipe, and it always comes out amazing (just be careful not to burn the cheese). I need to try this recipe with other ingredients, but I'm too attached to this version!
monkeymome3 Posted: 02/25/11
Made this last night, uh, YUM! It is really easy and great for a cold night when you want comfort food! You can easily add to it to your own liking. I added chopped olives with the meat, wonderful. Save this recipe for your left over chicken.
GoBlueGirl1998 Posted: 02/24/11
I love this recipe for how easy and tasty it is!! SometimesI follow the recipes exactly and otehr times I have mixed it up. I have use green enchilada sauce, red pepper in place of the chilies. I also like adding black beans to the chicken and cheese that go on top of the casserole.
nataleeb12 Posted: 05/15/11
Easy, awesome, no left overs!! I served this with chopped lettuce, tomatoes, onions, sour cream and chips and salsa. I had truly hoped for leftovers as it was in the middle of volleyball season and I rely heavily on leftovers during sports seasons. There was nothing left!!! YUM!
jessga78 Posted: 06/06/11
Followed the recipe pretty closely. I also shopped at Trader Joe's so I used their cornbread mix. And I couldn't find cream corn at TJs, so I used regular corn. Also, their bottle of enchilada sauce is a bit more than the recipe called for... but I went ahead and poured it all on top. Yum! I should have cooked the cornbread layer a tad longer. And I'm glad I used whole kernel corn, because I think the cream style would have made a bit too sweet. Overall, great combination of sweet and salty and have passed this along to my friends!!
PassionCooking Posted: 04/15/11
This was quick, easy, and delicious! I added a little more spice since we like hot foods, but overall this was great!
CarWhe Posted: 04/08/11
Too many pre-packed ingredients for me. I just don't eat that way.
SwimmerChic Posted: 05/05/11
I had high hopes for this recipe. It is easy to put together, but the end result was NOT liked by my family. It may have been the corn muffin mix (jiffy brand), but this ended up being super sweet. I thought the heat from the red pepper and the enchilada sauce would balance it out, but it ended up being a horrible combo of sticky sweet and hot.
AnneH11 Posted: 04/18/11
Just okay. I didn't care for the sweetness of the corn muffin mix - not enough spice to offset it. Also got a soggy crust - kind of sloppy mess. If I were to make this again, have to ramp up quite a bit. Probably not one of my go-to recipes.
BizzyB Posted: 04/14/11
Great recipe. Instead of purchasing a cornbread mix, I made my own: 1 C. of yellow cornmeal, 1/2 tsp. baking soda, 1/2 tsp. salt and 1/2 tsp of sugar. Instead of fat-free milk I used low-fat buttermilk which is what I use when I make cornbread. Fat-free milk would still be OK and not alter the taste. This dish will definitely be in our meal rotation. Next time, I may use lean ground beef instead of chicken. I also used rotisserie chicken from the deli as a shortcut.
daneanp Posted: 04/10/11
The family loved this and it was easy to make. I'm adding this one to our regular rotation. Sliced black olives would make a nice addition on the sour cream. Yum.
No Longer Registered Posted: 04/19/11
I thought this was pretty good, I wouldn't serve it for a special occasion, but I would definitely make it again on a weeknight. It was quick and easy. I don't use egg substitute so I just used two whole eggs, and I cooked the cornbread mixture longer.
hollyhm Posted: 04/12/11
May this for dinner tonight. Very easy. My kids didn't especially like the sweetness of the cornbread, so next time I will try to make it witth cornmeal mix. Will add more heat next time, as we like spicy. I can't wait to have what little is left over for lunch tomorrow.
RNRebecca Posted: 04/08/11
I thought this was good. I used 2 cans of chilis because I love them. I also cooked it for about 22 minutes the first round and another 20 the second. If you are thinking about trying this recipe you should.
ScorpioJW Posted: 05/06/11
my husband and I thought it was good. I cut the recipe in half since it was only the two of us. I also used one egg instead of egg substitute, cooked the base a little longer as others suggested and used Trader Joe's Corn Bread mix, which was yummy. I added zucchini to the topping and I'm glad I did.
steph903 Posted: 05/02/11
I thought this was very good, I did make some changes though. I used 1 egg instead of the 1/4 cup egg substitute, I also used 2 cans of chiles too, and a regular packet of cornbread mix.
BikerSandy Posted: 05/16/11
Yeah Baby!!! This one is a new favorite!!! Easy, satisfying, great comfort food. Serve with black beans and Lime chips on the side. Ole!!!
ashersmama Posted: 04/08/11
Way too sweet, but super easy and quick.
JDeBlanc Posted: 04/11/11
I thought this recipe was very easy for a quick weeknight dinner and tasted good. I would make this again but do not consider it a special occasion meal. I followed the recipe with the exception of using leftover smoked chicken, 2 leftover egg yolks instead of egg substitute and topped with cilantro. Easily adaptable with any of the additions others suggested.
franMc Posted: 04/17/11
Excellent, quick recipe. I followed other reviewer suggestions for a longer bake time and added sauted red pepper, onion, and one chipotle pepper (instead of cayene). I would make my own corn bread next time as the Jiffy mix was much too sweet for us. If not for the overly sweet cornbread, i would have given it 4 stars.
slocook1 Posted: 04/08/11
This is a good "base recipe" that allows for many variations. I doubled the amount of cheese (pepper jack and sharp cheddar) added 1 diced chipoltle, 2 diced serranos, 1/4 cup finely chopped onion, 2 cloves grated garlic, 1 can of black olives cut in half, 1/2 cup chopped cilantro, whole eggs instead of substitute, whole milk instead of fat free and greased the baking dish with bacon fat. My partner comes from Mazatlan, he knows and appreciates good Mexican dishes. This was a hit! We were both miserably (the good kind of miserable) stuffed afterwards. I'll definitely make this again.
northjl2002 Posted: 04/11/11
The first time I made this I didn't have any creamed corn, so I just used frozen corn kernels and a splash of milk. I also didn't have a box of cornbread, so I made the cornbread mix from scratch with corn meal, flour, etc...If you google jiffy cornbread mix you can find it. I also added black beans and mixed the chicken with the sauce and black beans. I topped with a 2% milk cheese. It turned out perfect! This time I used the creamed corn and I did have a problem with the cornbread taking forever to firm up and needing much more time to cook. I haven't tried it with the creamed corn yet, but I'm thinking unless it tastes much different, I will just stick with the frozen corn and a splash of milk. It's a lot less sodium too! :)
Br2kb614 Posted: 08/06/11
I put a little extra echilada sauce over the chicken and I really thought it was good. I think the corn bread was a little too sweet in a couple of bites, so when you make it try to make sure you really attack the corn bread with the fork so the enchilada sauce can get all the way through it. But other than that it was wonderful! I will be making it again very soon!
heather1023 Posted: 08/30/11
I made this last weekend for me and my husband and it was delicious! It was very easy to make. Like some of the other reviewers I used a can of regular corn instead of creamed corn and I think the creamed corn would have been too sweet. I also used Martha White cornbread. It made enough for me to freeze half of the casserole for another week since I was only cooking for 2. I will definitely make again! Great way to satisfy a craving for Mexican food!
szedkatz Posted: 09/16/11
My husband and I really liked this dish, the kids (9 and 7), not so much, but what do they know? I used a whole rotisserie chicken and use chile powder with the cumin instead of chiles. Mixed the enchilada sauce in with the chicken, like another reviewed suggested. It was tasty and super fast and easy!
Leanne1234 Posted: 10/05/11
I cooked the cornbread mix 20 minutes longer than suggested and it was still very wet. I would suggest using kernel corn vs cream corn and Im sure that would cut down on the wetness of the cornbread mix. The end result: everything is pretty much the same texture. So maybe you should crunch some tortilla chips up or cut up some lettuce and sprinkle on top to give it some crunch. If you're not a huge fan of cumin, definitely cut back on the cumin suggested in the recipe. The spice overwhelms the over flavors.
kiml74 Posted: 08/30/11
My new favorite recipe!!! So good! I love the sweet cornbread and the spicy enchilada sauce combo!
JamieBennett33 Posted: 10/17/11
My husband and I LOVE this recipe. We use reduced fat Mexican cheese and an entire rotisserie chicken. We also like things spicy so we try to find HOT enchilada sauce instead of mild or medium. This recipe is so great on a chilly night. Then, we eat this for a few more nights as leftovers and it never gets old!
chefrn Posted: 10/17/11
I made this almost exactly as stated. Cooked chicken breast with cumin, salt and pepper and used an egg instead of egg substitute. Turned out really good. Would give it a higher rating but I don't think it is something I would serve for a special occasion. It was very quick and easy though. Will definitely be making again.
gretcheepoo Posted: 10/18/11
If you don't like cornbread, you won't like this dish and I have to say that this was in no way a swap for traditional tamales. I agree with a couple of the other commenters that it needed a different texture like baked tortilla chips to give it something else. Also, I would leave out the cream corn from the crust. It didn't add anything to it, just made it a little mushy. It needs a lot more spice, like maybe a jalapeno and some onions to give it a little kick and I shredded an entire rotisserie chicken since it seemed like it didn't have enough compared to the thick crust. I would blend the enchilada sauce with the chicken next time too, instead of pouring it over the crust, because it just sat there like a soupy mess.
meganhalv Posted: 10/19/11
I thought this recipe turned out perfectly! I followed the ingredient list exactly, including the usage of creamed corn (with the exception of using pepper jack cheese in place of the Mexican blend). The cornbread base does turn out a tad on the soft side, but I think that is actually the desired outcome - I love the soft, moist consistency! I used Jiffy cornbread mix and did not mind the mild sweetness of the base. Love this recipe! Makes great leftovers as well.
schwarzep Posted: 10/28/11
this dish is so so good and really easy. follow the recipe! it's great as is (except I used whole kernal corn instead of cream-style)
josie3121 Posted: 10/28/11
This is a staple in our family... even my 17 month old twins love it. We make it frequently, so I've tweaked it a bit it to what our family eats best. Here are our changes... After shredding the chicken breast, I toss it with garlic powder, cumin and mexican blend. Then, I add a full package of sliced mushrooms and some sliced green onions. I like to put the chicken and veggies on top of the base before pouring on the enchilada sauce. I usually add extra green chiles to the cornbread bottom and like to top the dish with fresh cilantro. I've also found that it's helpful to shred the chicken while the cornbread base is cooking to save time. This is a great recipe that I've had a lot of people ask me for.
rcurrier Posted: 12/23/11
My whole picky family really enjoyed this dish. It was delicious and so easy to make! I had to omit the green chiles since one particular family member refuses anything green. I would have enjoyed them but it was still excellent.
jennifereadams Posted: 01/03/12
We tried it tonight and it was good! The recipe is a very low fat dish---but I did not have egg substitute and I used thighs instead of breast meat. I also admit, I didn't measure the cheese and just added what looked right to me on top. I'm sure with all the low fat options it still would have been great.
kelinva Posted: 12/23/11
This is yummy;very moist and flavorful. Of course I tweaked it a bit, omitted the red pepper flakes because I'm not a fan of spicy hot food, but it still had a bite to it. So easy my husband made it and he also loved it. This will be a regular from now on!
JennyPD Posted: 11/02/11
Not worthy of a special occasion but a definite win for a casual Wednesday dinner at home. I read other reviews about the "crust" being kind of soggy so I decided to mix the shredded chicken with the enchilada sauce and spread this mixture on top of the cornbread combo. It was still a little mushy and messy but was delicious! I served it with shredded lettuce and chopped tomato alongside.
redmuto Posted: 12/16/11
This dish was very easy and light. Will definitely make it again.
fichael Posted: 11/02/11
Very basic starter recipe. People complained about the spice, a crunch...but a tamale (an authentic one) is neither. For recipes like this, BE CREATIVE. Don't give a recipe a bad review because U didn't make it YOUR FAMILY'S FAVORITE. I used 2 boxes of Martha White. It wasn't sweet because I didn't use Jiffy. I learned that a long time ago trying to cut corners when making cornbread dressing. I also used 1 can of creamed corn for the 2. I did not add egg because the box didn't call for it (while others do). I split the batter between 2 Pyrex (13 x 9) because I wanted it to be thin. I mixed the sauce with the chicken, and tasted. I then added seasonings based on my family's perferences (seasoned salt, pepper, a dash of chili seasoning and cumin). While it was a 4 star to me and my family, I didn't think it was what you'd consider a "special occasion" but will make again. Cut up lime, lettuce, tomato, olives for everyone to fix as they like. A keeper
bgjeni Posted: 02/06/12
I have been making this dish for a couple of years now. I made the mistake of adding the red sauce to the chicken and then layering it to the top. in my opinion it gives the chicken a ton of flavor!! it worked out!!
georgiegirl0404 Posted: 12/27/11
Have made this recipe for a variety of audiences over the past two years....family, guests, bunco gals, etc. and have received rave reviews each time. I do reserve a bit of the enchilada sauce and toss the chicken in it to keep it moist before baking. Also, after baking, top it with chopped tomatoes, gr onions and a dash of sour cream before serving. Easy weeknight meal that my family loves and we have it at least once every other week. Serve with refried beans or mex rice.
SmokyMcHonky Posted: 02/16/12
Great quick recipe that really satisfies - everyone I have made this for now makes it for their family as well....
summiezig Posted: 02/18/12
This recipe is in permanent rotation at our house. So delicious and easy!
jnovoh Posted: 02/28/12
This was so easy and had little hands-on time. I cut the recipe in half and had to be a little flexible for my substitutions. I was only able to purchase a large bag of premixed corn muffin mix and it figured that my kitchen scale battery had died- so ended up using about a cup or so of the mix with one egg (instead of the substitute). I used a 1.3 qt. oval casserole dish and one shredded chicken breast covered it perfectly. My two year old even enjoyed this dish.
bikerdiva Posted: 10/12/12
I've made this dish MANY times, it's my favorite "go-to" when I need to bring a dish to work or a friend's for a special event. It's quick and lends itself easily to slight alteration. For example, instead of chicken I've tried it with shredded lean pork, ground turkey, ground chicken, and our homemade sausage. I'll admit the sausage probably kicks the fat and calorie content up a bit, but my point is that the dish is so versitile. You can also make it as hot or mild as you like. It never fails to get rave reviews!
spunchkin Posted: 06/04/12
This dish went together very easily. Having a roasted chicken on hand was helpful as well, since cooking the chicken seemed like the most time-consuming part of putting this dish together. Great flavor, though, with very few ingredients.
AmberMJ Posted: 03/01/12
I followed the recipe exactly and have to admit, it wasn't too great. I think the next time I will add more chicken and cook the corn mix for longer than the 15 minutes. The ending product was very soggy for my liking but the recipe has potential.
Schmatterson8 Posted: 02/12/12
This is one of my favorite dishes. I make it for parties, family, really any occasion. I love it!
maryringo Posted: 01/30/12
Like others, I used regular Jiffy mix (not the honey one), which lends to a sweeter tamale base. My husband thought it was a tad bit sweet, especially with the creamed corn. I added a teaspoon of chili powder, 1 egg instead of substitute, rotisserie chicken, omitted red pepper flakes since I used spicy enchilada sauce. Added more chicken (about 3 cups) and cheese (covered entire casserole). I baked the cornbread for about 20-25 minutes. Very tasty, even better the next day. Next time I will try canned corn instead of creamed corn.
starfairyvixen Posted: 03/26/12
My most favorite CL recipe so far!
MakenzieG Posted: 06/08/12
I made almost as directed, just put a bit more cheese on top. I thought this casserole was delicious. Even tastier the second day. My only complaint is that is smells AWFUL. When we were cooking I was convinced there was a homeless person in the kitchen with bad BO. And on reheating it is exactly the same. Not sure what's up with that. So, I wouldn't cook this before having company because of the smell. Or take it to work if in close quarters with others. Sad, because it is tasty! Were I to make it again, I'd put crumbled tortilla chips on top to add some extra crunchy texture.
steponme Posted: 11/19/12Missouri City, TX
I've made this recipe a few times. Followed recipe 1st time I made it & found it too sweet using the box corn bread mix. The next time I made my own dry self rising corn bread mix (found on the web) I added 1 tablespoon of sugar and 1 tablespoon of canola oil and followed the rest of the recipe instr. I also mixed the chicken with the enchilada sauce b4 putting it on the corn bread. In addition to the cheese, I also added black olives and chopped green onion. With my modifications, this is a great casserole ;)
SaraEllen Posted: 03/27/13
Made the recipe as is and its great. I usually top it with guacamole or avacado instead of sour cream. Everyone I know who tried this has loved it. I have frozen extra portions and it holds up well. I recommend using tupperware to freeze, not foil.
Stacyelizabeth Posted: 09/30/12
This is a winner. My husband is a picky casserole eater (he wants everything to taste like his grandmother's), and even he loved it. It didn't take long to prepare, and was absolutely delicious as leftovers. Definitely in the dinner rotation!
irish01 Posted: 03/04/13
Good recipe with excellent leftover potential - I froze individual portions for future dinners. Mixed the chicken with the enchilada sauce before adding to the dish and used pepper jack cheese for some more kick
LoriReece Posted: 02/10/13
After all the reviews, I used a jalapeno cheddar cornbread mix which was more than the 8 oz called for & used it all, as well as baked for 20 minutes to compensate for the larger size. I did add cumin, chili powder and ground red peppers to the corn bread mix, and used 2 eggs in place of the egg replacement. I used an entire cooked chicken shredded & simmered it in a larger can of medium hot enchilada mix and some chopped green onion, chopped cilantro, cumin & more chili powder. Made my own Mexican cheese with spicy jack cheese & the usual Mexican shredded blend and baked for another 20 minutes because of the size of the casserole. Probably used more cheese than called for but this is a keeper!
OTazMan Posted: 04/16/13
Great recipe and filling. Added grilled onions before adding the chicken.
lminhsv Posted: 07/17/12
This was really good. My husband just grilled chicken in taco seasoning and I think the rest was according to recipe. I think it'll be a regular in our house.
GwenMBell Posted: 05/23/12
I thought the flavors were very good but I tweaked it by making it upside down...I used twice the chicken and mixed it with 1 can of enchilada sauce and spread it in my casserole dish first, then topped with the cornbread mixture and baked according to recipe, topping with a second can of enchilada sauce as recipe instructs.
Ceallaigh27 Posted: 05/31/12
This was a really tasty, solid recipe. I followed the instructions except for: -stirred in a half a can of black beans (drained) with cornbread batter -topped with chicken and the rest of the black beans -topped with a bit more cheese This would also be very tasty with sauteed veggies (don't forget the poblano peppers!) and a little more heat. I'm looking forward to trying it again and playing with it more.
tignor Posted: 06/14/12
This was very good. We made it in 6 servings and adjusted the calories accordingly--still seemed like small portions, though. This will be made again.
pbarone04 Posted: 07/09/12
Made this for a group picnic...it was the hit of the party. Easy to make ahead of time, I made the bread and had the chicken cooked (I seasoned with cumin, garlic, chili, s&p) and shreaded before hand. Assembled and a few minutes in the oven on a hot summer day is perfect.
Marietta1 Posted: 10/01/12
I have made this several times. First time I followed recipe as it is, except left out red pepper, our young sons don't like spicy food. It was good. Next time, still leaving out red pepper, i added extra cheese to both cornbread mix and the top and I used 2 cans of rinsed and drained black beans instead of the chicken. Great casserole either way. We prefer with beans. We topped with plenty of sour cream and salsa.
Kerdine41 Posted: 05/24/12
Made this for my family last night and they loved it! I brought some to work and my co-workers went crazy for it too. Thanks for the awesome recipe. It was so easy to make and was absolutely delicious!!
willisdavis Posted: 01/30/13
I added some extra spice and (as another reviewer noted) mixed the enchilada sauce and chicken beforehand. I also used a nice melting fontina and crumbled some queso fresco instead of using shredded, super processed cheese. I also substituted 2 eggs for the egg substitute (whatever that is). With these additions and substitutions, this was a winning recipe for me that will stay in the rotation.
beezer825 Posted: 01/02/13
This is a really nice casserole to make up and portion and freeze for easy lunches, just take out the night before and enjoy!! I also added some sauted garlic and chopped onion to the cornbread batter, at our house we feel you can never have too much garlic and onions add so much flavor.
seaswell Posted: 03/12/12
I make this often and serve with an arugula salad -- my husband requests it often. It is fast, easy, and pretty foolproof. A few small changes (after making it dozens of times): The cornbread always takes about ten minutes longer to bake -- this might be due to my oven. I use slightly more chicken and sauce. Also, I don't add cheese to the cornbread and instead add it to the top.
colbob Posted: 11/18/12
Rare for me to rate any CL recipe as less than four, maybe once in a blue moon a three. I just wasn't WOWed by this one. I read some of the reviews and made some changes to the original recipe - included a can of drained/rinsed black beans that I mixed together with the enchilada sauce and chicken. I made homemade enchilada sauce but 10 oz didn't seem adequate so I almost doubled the amount. I don't care for creamed-style corn, so I added frozen corn instead. I think that the recipe was decent, but I added salsa and greek yogurt (instead of sour cream). The bread was drier than I would have liked. Maybe that had something to do with omitting the creamed-style corn? I don't know exactly what I'd do to make me like the recipe more. Have to think on it. but I'd be willing to try it again.
melfank Posted: 02/03/13
I LOVE this recipe! My kids and husband do too. It's easy, fast and delicious - a perfect meal!
Ldyrose Posted: 04/08/13
My husband is the pickiest eater around . He loved this. I added a little more cheese as he is a cheese lover. I also tried it with salsa on the side...yummy! It's good with or without the extras. Very easy to make and will definitely add to my list of usual stuff to cook. I used 2 eggs instead of the substitute.
seaside725 Posted: 07/05/12
This was a great weeknight meal. I followed the recipe without changes and my family loved it. It was easy to make and it will be added to my weenight rotation meals.
tatecrna Posted: 11/28/12
This is such a simple, yet very tasty, recipe. I probably fix this once a month. The kids like it as much as the adults! Very easy to make!
aehisel Posted: 01/18/13
So easy and very delicious!
teafortwo Posted: 05/23/12
Great dinner that can be made ahead of time. I have made this for luncheons as well because it can be made ahead of time. Salsa, sour cream, sliced green onions. sliced olives and chopped avocados are wonderful to put on the side for people to pile on. The left-overs are delicious! I cook the cornbread layer until really firm and use regular corn-not creamed. I add the enchilada sauce to the chicken and spread over the cornbread. I want to try this with tofu for my vegetarian friends and family, I think it will be fantastic.
marilyng1950 Posted: 06/12/12
Even after following the advice of the other reviewers, this casserole is not something that I will make again, mainly because I don't like using packaged ingredients. There's too much added sugar, fat, and artificial stuff.
Karen061 Posted: 06/09/12
Loved this recipe! It went together easily and tasted great! The first time I made it I didn't have all of the exact ingredients so I used a can of Mexican corn plus a tablespoon of milk/cream instead of the cream corn and chopped chilies (my daughter didn't want me to add either so this was a nice compromise since the can of Mexican corn is smaller). It was delicious this way but I made it "per the recipe" the second time and it was even better - and I agree with some other reviews - it was even better the next day reheated for lunch!
Ltheisen Posted: 03/06/13
This is easy to make and tasty. I like it spicy so I doubled the cumin and put in a teaspoon of the red pepper. I saw the suggestion of the black beans and added them as a layer. It made the dish very filling. I will make it again. I think another can of green chilies as a layer would give a bit of heat as well. I used eggs as well vs the substitute
Sierracc Posted: 05/29/12
We made this tonight and it was AWESOME! We didn't shred the chicken - just cubed it. I would definitely serve this to family and friends without any reservations. THANK YOU!
CAdele Posted: 03/05/13
Not exactly a Tamale but pretty good.
vrussell Posted: 03/07/12
delicious! we really enjoyed this recipe and simple to make. I actually mixed the chicken into the corn muffin mixture. This is a keeper.
DBfromFL Posted: 10/08/12
This is one of my favorite recipes! It is super easy to make. It always turns out perfect and is light and tasty! My husband and I both love this recipe! Great family meal and the serving size is great! A lot of light recipes have such small serving sizes to get the lower calorie intake but you get a huge piece for a serving and it is very filling and still low-cal! Excellent!
Laceemae Posted: 12/15/12
OMG delicious! This is comfort food to a T. I made a few tweaks. I used Cream of Broccoli instead of cream of corn. We marinated the chicken in a spicy tomato sauce and baked it separate for 50 minutes then hand shredded it. We also doubled the amount of red pepper flakes and used Habanero shredded cheese. It was divine and SO filling. This recipe could feed 6 easy. My boyfriend said it is one of the best dinners he's ever eaten. :) I don't know where these bad reviews come from, insanely good. Oh, and I also baked it an extra ten minutes before adding the last three ingredients, 15 isn't long enough.
K9andCat Posted: 02/17/13
This was pretty good. I couldn't taste the cumin, will add more next time. I added chopped cilantro to ours when we served it. I think black beans might be a good additional layer as well.
MoniqueR83 Posted: 10/09/12
The reviews for this recipe were of such high praise and the uniqueness could not be passed up. I made little modifications to this recipe. I placed 3 big chicken breasts in my slow cooker and cooked them on high for 2 hrs in the enchilada sauce. they were succulent and full of flavor. I also had to up the baking time of the corn bread mixture by 10 minutes. I really enjoyed the sweetness of the corn mixture (i used the jiffy) with the savory aspect of the chicken and sauce. I increased the amount of cheese as well. Will definitely make again!
LindaBelluomini Posted: 01/27/13
A great, easy recipe. The family gives it a thumbs up!
butrfli616 Posted: 09/30/12
Fabulous ~ and is only has a Weight Watchers PointsPlus Value of 8.......
Kelliemaree24 Posted: 04/10/12
3 star, but could be a 5 star with the following tweaks---1st use 1 real egg beaten instead of the substitute, next use Whole Kernel Corn drained instead of the creamed corn. Then add in any fun extras, such as black beans or more peppers. I make it this way and it is fantastic every time! I use Jiffy Corn Bread Mix for the corn bread part and it works great. I usually make this and put it into two 8 X 8 and freeze for when I don't feel like cooking during the week. It freezes great and feeds me and my husband and is enough leftovers for lunch the next day.My Husband is as picky as kids and he likes it! So I imagine it would be quite kid friendly as well.
southernchef Posted: 04/29/13
We loved this!! My picky teens loved it. I would make my own cornbread next time only because of the sugar.
mtpickett Posted: 04/29/13
Delicious! I made this for my husband, who is watching his weight. We both agreed, excellent flavor for a low calorie entree.
amckeefery Posted: 08/15/12
My family loved it. It was an easy weeknight meal that we can freeze ahead of time.
Emalani Posted: 01/12/14
I'm giving this four stars because it turned out great, although I wouldn't make it for a special occasion. It didn't really taste like tamales, but I still liked it! I used 12 ounces of frozen corn and a splash of milk in place of the creamed corn, 1 egg instead of egg substitute, and about 3 cups of chicken. I'd boiled the chicken in water with 1 chopped onion, cayenne, cumin, and garlic powder, although I'm not sure it made a difference flavor-wise. I mixed the chicken with about 1/2 of the red chile sauce to keep it moist. My cornbread base needed 20 minutes, but it set well, and I think it might be because I didn't use the creamed corn. I liked the result, and my husband loved it! He said the flavor was unique and it seemed lighter than enchiladas. Will definitely make again!
Phanie Posted: 07/31/14
Made this tonight! Super easy and so good. Didn't have red peppers, so I threw in some chili powder also added some chopped onion to the corn bread mix and the chicken while it cooked. Will male this again for sure!
Kuenzi123 Posted: 07/10/14
I had my doubts about this recipe. I don't love the idea of making food from boxes and cans, but this recipe intrigued me and I was really pleasantly surprised! It was delicious comfort food. Definitely serve with a salad since there are zero vegetables in here. This was also incredibly fast - I used rotisserie chicken breast and it all came together extremely quickly - didn't even take out a cutting board! I added garlic powder, onion powder, and chipotle chili powder to the cornbread. The cornbread does need more than 15 minutes to set. Don't rush it, let it set up, otherwise it will be mushy. Because I used rotisserie meat I didn't find the chicken to be dry at all, but if I made this with regular chicken breast I would probably add some spices to it and toss it with the enchilada sauce to ensure it doesn't dry out.
amenell Posted: 01/05/14
I made this tonight and it was awesome! Quick and easy too!
lturner30 Posted: 11/19/13
Love love love! I added a lot of cumin and ground red pepper to give it a good "kick." I was a little worried about getting Jiffy mix because i though it would be too mushy. Instead, i got a Betty Crocker Corn meal mix. It was still a little mushy, so i just left it in the oven more than stated by the directions; and the creamed corn gave it a good texture. I'm going to try making it with more of a Sweet Water Cornbread recipe, or maybe even just grinding up some croutons like my mom usually does for dressing (or stuffing as some call it). That should give it even more of that corn texture we tastewhen w eat tamales. Overall, love this recipe and how easy it is for us to tweak it as we see fit!
EvilxBunneh Posted: 12/09/13
I LOVE this recipe. It has a similar taste and mouth-feel of a real tamale without the time and effort. I cooked the chicken with cumin to add more flavor. I also used cheap Jiffy cornbread mix and it was fine! My boyfriend isn't a huge fan of casseroles, but he also loved this dish.
NancyFarinas Posted: 09/11/13
Have made this several times and its great. I do like it a bit more spicier so add more cumin. Also great using up leftover turkey during the holidays and freezes well too. Also prefer Trader Joe's enchilada sauce.
krisgonz Posted: 01/09/14
Great! Quick and easy. I use Jiffy corn mix and leave it in the oven an extra five minutes so it's not too soggy. It is especially good and even faster with Rotisserie chicken.
speedygreenie Posted: 02/01/14
Very quick and easy recipe. And delicious! My family and I loved it.
soozseq46 Posted: 04/14/14
I thought this recipe was just OK. It was fairly bland and lacked any strong flavor profile or that great masa taste that we love so much. I would make it again but with some alterations for more flavor.
akaali2 Posted: 10/03/13
Everyone in my family loved this recipe. I changed it a little by putting the shredded chicken in a bowl and mixing in a can of pinto beans (drained), chopped green onion, shredded cheese, minced garlic, and the rest of the enchilada sauce. Then added more cheese on top. When I served it I added the sour cream and some avocado. It turned out great and makes great leftovers!
MikeByerly Posted: 02/15/14
This recipe is even better if you spread refried beans in the casserole and top with the cornmeals mixture. Also, before putting the chicken on top with the cheese, mix the shredded chicken with taco seasoning and 3/4 cup of water.
vking2 Posted: 09/05/13
We liked this recipe. I made several changes like adding extra chicken, mixing some sauce in with the chicken (along with cilantro and green onion). The biggest difference-I used Martha White buttermilk cornbread mix instead of a "cornbread/muffin" mix so my cornbread was not sweet at all (which I liked)-the only sweetness came from the cream corn. The cornbread mix only called for water (not egg and milk like the corn muffin mixes generally do) so I added 1 egg and a bit of chicken broth instead of egg sub and milk. Very mild for my taste so next time will add jalapeno to cornbread layer and use a spicier enchilada sauce.
emgirl Posted: 03/15/14
This recipe was delicious! It had a spicy kick in it which everyone in my family loved.
KaeCie09 Posted: 07/16/14
It was easy to make and spicy. I used the mild enchilada sauce from El Paso and Jiffy Cornbread Mix because of the size indicated in the recipe. The cornbread was firm on the outside and soggy in the center. It was still good. I think next time I will add the chiles when I add the chicken and since I'm adding the creamstyle corn, I will leave out the milk and see if that makes a difference in the firmness of the cornbread. Also, I think I'm going to add beans.
margow2108 Posted: 08/09/13
My boyfriend and I both loved this!! I baked the cornbread longer (20 minutes) due to other reviewers' suggestions and it came out perfectly, with just the right amount of spice
MMaher1016 Posted: 05/06/14
My husband loves this! I've been making a ton of Cooking Light recipes lately and he enjoys all of them, but this has been his favorite so far. I made it again last night for Cinco de Mayo. It's super easy now that I have figured out the quick way to shred chicken (put it in my kitchen aid mixer!). I use the hot red enchilada sauce and the reduced fat Mexican blend cheese. We top it with fat free sour cream and hot chunky salsa. We like things spicy if you couldn't tell!
milestonecasey Posted: 09/11/13
This was good, but not great. The cornbread was sweet, which may be the brand. We don't seem to get recommended Martha White brand out here. Also was kind of mushy -- still okay to eat, but seemed too wet and did not rise. Perhaps the brand of cornbread mix makes a big difference?
AshNJo Posted: 05/06/14
I've made this twice now. I've made a few adjustments to give it a little more flavor and tone down the sweetness of the corn muffin mix. Instead of 1 tsp cumin and 1/8 tsp red pepper, I use 1/2 tsp cumin, 1/2 tsp cayenne, and 1/2 tsp chili powder (this might be too much for some, but we like things spicy). While waiting for the base to cook, I dice up some onions and jalapenos and saute them. Then I spice the chicken. I use cayenne, garlic powder, adobo seasoning, whatever I have on hand that sounds good. Mix up the chicken and the onions and jalapenos, then proceed as directed. Next time I will try pouring some enchilada sauce over the chicken as well, as it's a bit dry otherwise.
ligenda Posted: 01/12/14
This was excellent. The only thing I did different was to season the chicken with salt, pepper, garlic powder, onion powder, and paprika ( 1/2 tsp each as a rub) . My boyfriend raved . Browned the chicken , for 3 minutes each side, then in the oven of 20 minutes at 350. Definitely will make again
gottaeat8765 Posted: 12/23/13
Love it! Except I add a bit more spice to mine
more2luv24 Posted: 07/04/14
Everyone who has tried this loves it I make it for every party I go to It's quick and easy to make and always a hit I love this recipe. I also use canned beef sometimes instead of chicken.
MadMom Posted: 07/23/14
I've made this several time and it's become a family favorite. Instead of chicken, I have used ground beef or ground turkey with good results. I have also used chile verde salsa instead of the enchilada sauce. While I like Jiffy Mix it's too sweet for this recipe so I use Martha White.
Calchick7 Posted: 09/15/13
My husband and I loved this!! I did not have the egg substitute - used one egg instead. Used regular milk. I used a box of Jiffy Corn bread mix. I also did not have the 14-3/4 oz can of creamed corn but did have a small can, so I used say a half cup full of frozen corn -threw it into my Ninja with a bit of water and pulsed it till it looked like cream corn and added that plus the little can of corn. I almost think this added to the "corn flavor" a bit. We used a Medium hot Enchilada sauce. The two of us ate all but one piece of this - he raved about it! Definitely will be on my favorites list - easy and good~ :)
Chikismami Posted: 01/16/14
Wondering if this meal freezes well?
agrrecipes Posted: 09/11/13
We love this recipe! It's one of our favorites from the entire site, and one I prepare once or twice a month. I make it just like the recipe, except I bake the cornbread mixture slightly longer than called for to make it set more firmly before adding the enchilada sauce.
davidslori Posted: 07/10/14
Awesome recipe idea! Since I prefer to make my own cornbread, I used my recipe. I instead used a larger casserole dish than 13x9 so the cornbread was thinner yielding more slices, topped with warmed 2 cans of creamed corn mixed with almost 3c of black beans with my cut up rotisserie chicken (most of the dark meat from 2 birds), added kraft mexican cheese next, then finished with my favorite homemade enchilada sauce! My family loves this recipe, and it truly makes a yummy freezer-to-lunch meal with the leftovers! A modest serving is very filling as the spices in my sauce give it a nice healthy kick!
Katiehoopes1293 Posted: 07/22/13
This was fantastic, and is quick! Definitely will become a regular dish in our house! Was a hit!