Chicken Tamale Caserole
Calories
Ingredients
- 8.5 oz pkg Jiffy corn muffin mix
- 14.5 oz can cream-style corn
- 2 eggs lightly beaten
- ½ cup milk
- 1 tsp chili powder
- ½ tsp cumin
- 2 cups cheese blend shredded and divided (I like a cheddar and Monterrey jack blend
- 1 ½ cups enchilada sauce
- 3 cups chicken cooked and shredded
- toppings - diced tomato, sour cream, guacamole, shredded lettuce, sliced black olives, chopped green onions, finely chopped cilantro, or salsa
Instructions
- Preheat oven to 400 degrees. Spray a 9×13 inch casserole dish with non stick cooking spray and set aside.
- In a large bowl, mix the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese together. Pour the mixture into the casserole dish. Bake at 400 degrees for 20 minutes.
- Remove from oven and use a knife to poke the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Then top with the shredded chicken and remaining cheese. Bake at 400 degrees for an additional 20 minutes.
- Allow to cool for 10 minutes before slicing into squares. Serve with desired toppings.