Chicken Tamale Casserole

Cook Time: 50 minutes Servings: Yield: 8 servings Source:

Ingredients

8.5 ounce corn muffin mix

14.5 ounce can cream-style corn

2 eggs, lightly beaten

1/2 cup milk

1 teaspoon chili powder

1/2 teaspoon cumin

2 cups taco cheese blend, shredded, divided

1 1/2 cups enchilada sauce

3 cups shredded cooked chicken, from a rotisserie chicken

optional toppings: diced tomato, sour cream, shredded lettuce, sliced black olives, chopped green onions, finely chopped cilantro, salsa

Directions

Preheat oven to 400 degrees F. Lightly spray a 9x13 inch casserole dish with nonstick cooking spray, set aside.

In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1 cup of cheese. Mix ingredients until well incorporated and pour into the casserole dish. Bake for 20 minutes.

Remove casserole dish from oven then pierce baked cornbread several times using a knife. Pour the enchilada sauce over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for additional 20 minutes.

Let cool for 10-15 minutes before slicing into pieces, serve with additional desired toppings.