| This Chicken Tamale Casserole has a sweet cornbread crust topped with enchilada sauce and chicken. This Mexican dinner is a crowd pleaser! |
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Ingredients:
1 (14 3/4-oz) can creamed corn
1 (8.5-oz) box corn muffin mix
1 (4.5-oz) can Old El Paso chopped green chiles
1/4 cup sour cream
1 egg
1 teaspoon ground cumin
1 1/2 cups shredded Mexican blend cheese, divided
2 cups shredded cooked chicken (rotisserie chicken works well here)
1 (10-oz) can Old El Paso red enchilada sauce
Toppings: sour cream, diced avocado, diced tomatoes, cilantro
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Instructions:
Preheat oven to 400 ° F and spray a 9x13 baking dish with cooking spray.
In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
Bake for 20-25 minutes or until edges are golden brown and the middle is set.
Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
Bake for 5-10 minutes or until cheese is melted.
Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.
Recipe Notes
You can add black beans to the chicken mixture if you want.
Rotisserie chicken works great in this dish.
To spice it up a bit, add a finely diced jalapeno to the corn mixture.
Source: adapted from Food.com
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