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Turkey Tamale Casserole 

Erica Schwarz
Servings 6


  • 1 1/2 c shredded cheese such as Mexican blend or pepper jack, divided
  • 1 8.5 oz box Jiffy corn muffin mix
  • 1/2 c buttermilk
  • 1 egg lightly beaten
  • 1 c whole kernel corn
  • 1 t ground cumin
  • 1/2 t kosher salt
  • 1/8 t ground red pepper
  • 1 4.5 oz can chopped green chilies
  • Cooking spray
  • 1 c Enchilada Sauce
  • 2 c chopped cooked turkey meat (or substitute chicken)
  • 1/4 c fresh chopped cilantro
  • 1/4 c crushed tortilla chips
  • reduced fat sour cream optional


  • Preheat oven to 400F.
  • In a large bowl, Combine 1/2 cup cheese with the buttermilk, egg, cumin, salt, pepper, corn, Jiffy mix, and green chilies. Pour into a 13x9 baking dish sprayed with cooking spray. Bake 20-25 minutes or until set and golden around the edges.
  • Take a fork and pierce the baked cornbread all over. Pour the enchilada sauce over top. Top with the turkey and remaining cheese. Bake 10 minutes until cheese melts.
  • Remove from oven and top with crushed tortilla chips and fresh cilantro. Serve with sour cream if desired. Yield: 6-8 servings.