Awesome Chicken Tamale Casserole


Chicken Tamale Casserole Elegant Chicken Tamale Casserole











INGREDIENTS








  • 1 package (8.5 oz) corn muffin mix (such as Jiffy)

  • 1 can (14.5 oz) cream-style corn

  • 2 eggs, lightly beaten

  • 1/2 cup milk

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 2 cups shredded taco cheese blend, divided

  • 1 1/2 cups enchilada sauce

  • 3 cups shredded cooked chicken, from rotisserie chicken








Optional Toppings:




  • diced tomato

  • sour cream

  • shredded lettuce

  • sliced black olives

  • chopped green onions

  • finely chopped cilantro

  • salsa








INSTRUCTIONS








  1. Preheat oven to 400 degrees F. Lightly spray a 9×13 inch
    casserole dish with non stick cooking spray, set aside.

  2. In a large bowl combine the corn muffin mix, cream-style
    corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined
    then pour into the casserole dish. Bake for 20 minutes.

  3. Remove from oven and use a knife to pierce the cornbread
    mixture several times all over. Pour the enchilada sauce all over the top of
    the casserole. Top with the shredded chicken and remaining cheese. Bake for an
    additional 20 minutes.

  4. Let cool for 10 minutes before slicing into pieces and
    serving with optional toppings. Enjoy!







Base Recipe adapted from this SITE







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