CHICKEN TAMALE CASSEROLE

• 1 package (8.5 oz) corn muffin mix (such as Jiffy)


• 1 can (14.5 oz) cream-style corn


• 2 eggs, lightly beaten


• 1/2 cup milk


• 1 tsp chili powder


• 1/2 tsp cumin


• 2 cups shredded taco cheese blend, divided


• 1 1/2 cups enchilada sauce


• 3 cups shredded cooked chicken, from rotisserie chicken


• Optional Toppings:


• diced tomato


• sour cream


• shredded lettuce


• sliced black olives


• chopped green onions


• finely chopped cilantro


• salsa

1. Preheat oven to 400 degrees F. Lightly spray a 9×13 inch
   casserole dish with non stick cooking spray, set aside.


2. In a large bowl combine the corn muffin mix, cream-style
   corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined
   then pour into the casserole dish. Bake for 20 minutes.


3. Remove from oven and use a knife to pierce the cornbread
   mixture several times all over. Pour the enchilada sauce all over the top of
   the casserole. Top with the shredded chicken and remaining cheese. Bake for an
   additional 20 minutes.


4. Let cool for 10 minutes before slicing into pieces and
   serving with optional toppings. Enjoy!

Substitute the shredded chicken for equal amounts shredded
pork or beef if desired.

Read Full Recipe ---> Click Here

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