CHICKEN TAMALE CASSEROLE
This tamal
chicken casserole has a sweet cornbread crust topped with enchilada and chicken
sauce. This Mexican dinner is fun for the crowd!
INGREDIENTS
- 1/2 cup milk
- 1/2 tsp cumin
- 1 1/2 cups enchilada sauce
- 2 eggs, lightly beaten
- 1 tsp chili powder
- 2 cups shredded taco cheese blend, divided
- 1 can (14.5 oz) cream-style corn
- 1 package (8.5 oz) corn muffin mix (such as Jiffy)
- 3 cups shredded cooked chicken, from rotisserie chicken
Optional
Toppings:
- sliced black olives
- shredded lettuce
- chopped green onions
- finely chopped cilantro
- salsa
- diced tomato
- sour cream
INSTRUCTIONS
First, preheat
the oven to 400 degrees F. Lightly spray a 9 × 13 inch pan with non-stick
cooking spray, set aside.
In a large
bowl, combine the corn muffin mix, cream corn, eggs, milk, chili powder, cumin
and 1 cup of cheese. Stir until everything is mixed, then pour into the pan.
Bake for 20 minutes.
Remove from
the oven and use a knife to pierce the cornbread mixture several times. Pour
the enchilada sauce on top of the pan. Garnish with grated chicken and the rest
of the cheese. Bake for an additional 20 minutes.
Let cool 10
minutes before cutting into pieces and serving with optional toppings. Happy
Cooking Time.
