Chicken Tamale Casserole

🥄 Ingredients

• 1 8.5-ounce box corn muffin mix ((like Jiffy))
• 1 4-ounce can diced green chiles
• 1 large egg
• 1/3 cup milk
• 3 1/2 cups cooked shredded chicken
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 1/4 cups easy red enchilada sauce ((or 1 10-ounce can))
• 1 15-ounce can cream-style corn
• 2 cups Mexican blend shredded cheese

👨‍🍳 Instructions

1. 1

   Preheat oven to 400°F. Grease a 9x13-inch or large square baking dish with nonstick cooking spray or olive oil.

2. 2

   In a large bowl, add corn muffin mix, diced green chiles, egg and milk. Whisk together until fully combined.

3. 3

   Pour into greased dish and bake for 15-20 minutes, until the cornbread is fully cooked through. A toothpick inserted into the center of the cornbread should come out clean.

4. 4

   While the cornbread is baking, add shredded chicken, chili powder, garlic powder, ground cumin, onion powder and half of the enchilada sauce in a large bowl. Mix together to combine and set aside.

5. 5

   Remove the baking dish from the oven and poke holes all over the cornbread using the tines of a fork.

6. 6

   Add the seasoned shredded chicken on top of the cornbread and spread it out evenly. Pour the remaining enchilada sauce on top.

7. 7

   Next, add the cream-style corn and top with shredded cheese.

8. 8

   Bake for 15-20 more minutes, until the cheese is melted and bubbly.

9. 9

   Let cool for 5 minutes, then serve. Garnish with chopped cilantro and a dollop of sour cream if desired.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.