From isabeleats.com

Chicken Tamale Casserole

8 servings · 10 min prep · 30 min cook

Ingredients

Ingredients

• 1 8.5-ounce box corn muffin mix
• 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
• 1 15-ounce can cream-style corn
• 2 cups Mexican blend shredded cheese

Steps

1. Preheat oven to 400°F. Grease a 9x13-inch or large square baking dish with nonstick cooking spray or olive oil.
2. In a large bowl, add 1 8.5-ounce box corn muffin mix, 1 4-ounce can diced green chiles, 1 large egg and ⅓ cup milk. Whisk together until fully combined.
3. Pour into greased dish and bake for 15-20 minutes, until the cornbread is fully 3 ½ cups cooked through. A toothpick inserted into the center of the cornbread should come out clean.

   15-20 min

4. While the cornbread is baking, add 3 ½ cups shredded chicken, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon onion powder and 1 ¼ cups enchilada sauce in a large bowl. Mix together to combine and set aside.
5. Remove the baking dish from the oven and poke holes all over the cornbread using the tines of a fork.
6. Add the seasoned shredded 3 ½ cups chicken on top of the cornbread and spread it out evenly. Pour the remaining 1 ¼ cups enchilada sauce on top.
7. Next, add the 1 15-ounce can cream-style corn and top with 2 cups shredded cheese.
8. Bake for 15-20 more minutes, until the cheese is melted and bubbly.

   15-20 min

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

   5 min

Nutrition

Per serving

kcal

367

protein

29 g

carbs

12 g

fat

10 g

Simplify your own recipe on Reduce