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Chicken Tamale Casserole

Ingredients

  • 2 cups shredded chicken cooked
  • 1 cup shredded cheese
  • 1/3 cup milk
  • 1 egg
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 14.5 ounces cream-style corn
  • 8 ounces corn muffin mix
  • 4 ounces chopped green chiles drained
  • 10 ounces red enchilada sauce
  • 1/2 cup sour cream optional

Instructions

  1. In a bowl add the 1/4 cup of the cheese, the corn muffin mix, milk, egg, pepper, cumin, corn and green chiles. Stir until all mixture is blended and moist.
  2. Pour mixture into non-stick 13x9 baking dish and bake at 400° for 15 minutes or until corn mix has set. Remove from oven and take a fork and make about 5-6 pokes around bread.
  3. Pour the enchilada sauce over the bread evenly. Next added shredded chicken and then top with remaining cheese. Bake an additional 15 minutes or until cheese has melted.
  4. Remove from oven and allow to cool 5 minutes. Top with sour cream!