Cheesy Cornbread Chicken Tamale Pie Casserole

SAVORYNOTHINGS (5)
Stacy: "I used poblano peppers, which gave it a nice kick." Read More
12Ingredients
40Minutes
540Calories

Ingredients

US|METRIC
  • 1 teaspoon oil
  • 1 cup peppers (chopped, 130g, about 2 small)
  • 1/4 cup onions (chopped, 45g, about 1 small)
  • 3/4 cup corn kernels (140g)
  • 12 ounces chicken (cooked and shredded, 340g)
  • 1 cup salsa (225g)
  • 1 cup barbecue sauce (250g)
  • 1 1/4 cups cornbread mix (155g)
  • 1/3 cup sour cream
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 cup shredded cheese (120g)
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    NutritionView More

    540Calories
    Sodium71% DV1710mg
    Fat38% DV25g
    Protein71% DV36g
    Carbs16% DV47g
    Fiber36% DV9g
    Calories540Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol165mg55%
    Sodium1710mg71%
    Potassium990mg28%
    Protein36g71%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber9g36%
    Sugars21g42%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Stacy 9 months ago
    I used poblano peppers, which gave it a nice kick.
    Antrum a year ago
    it was fantastic. yes inwould.make it again. very flavorful.
    Brionna M. 3 years ago
    Absolutely delicious! I used this recipe with no modifications and it came out perfect. My husband can't stop bragging about it and I can't wait to make it again.
    Kristin S. 4 years ago
    Skipped the barbecue sauce butter and sour cream. Rather than using salsa I used a can of chopped tomatoes. Seasoned with garlic, oregano, parsley, thyme. I used 1 can of corn. In the future I might add red pepper flakes for a bit of spice. Very good!
    Bacon B. 4 years ago
    I made this recipe last night and my wife and I both loved it. I made one modification but stuck pretty close to the recipe. I poached a chicken breast in a cup of my homemade chicken stock, with onions, bell peppers and a small can of green chilies. Then I shredded the chicken and I used the liquid left from poaching instead of the salsa. I do chicken enchiladas this way and like the green chilies. Everything else was exactly as the recipe said and it was fabulous. The cornbread was so moist on top of the lovely meat mixture. The barbecue sauce was a nice touch that made this unique.for me.

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