This recipe is a delicious cornbread crust topped with shredded chicken, enchilada sauce and loads of cheese, and clocks in at under 300 calories per serving!


For Cornbread:

1/2 cup cornmeal

2 tbsp sugar

1/2 tsp salt

1 tbsp baking powder

1 egg

4 tbsp butter unsalted, melted

1/3 cup buttermilk

1 cup creamed corn

4.5 oz diced green chiles 1 can

Tamale Casserole:

2 cups chicken cooked, shredded white or dark meat

1 cup Monterey Jack cheese shredded

1 cup Tex Mex cheddar cheese shredded

10 oz enchilada sauce

Optional Toppings:



green onions

sour cream


Preheat your oven to 400 F degrees. Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles. Pour the cornbread mixture into a 12 inch skillet or a 9×9 inch baking pan. Bake for about 20 to 25 minutes. To make sure the cornbread is done, insert a toothpick in the center of the cornbread and if it comes out clean, it’s done. When the cornbread is done, poke holes into it with a fork, or the end of a wooden spoon. Mix half of the enchilada sauce with the shredded chicken. Pour the other half of the enchilada sauce over the top of the cornbread. Top with shredded chicken and all the cheese. Bake the casserole for about 15 minutes or until the cheese has melted and has started to brown on top. Let cool for about 5 minutes then top the casserole with any of the optional toppings: cilantro, avocado, green onions, and sour cream before serving.