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Chicken Tamale Bake

This tasty casserole starts with cornbread mix. Cream-style corn is mixed with an egg, green chiles, milk, shredded cheese and a box of cornbread mix. Then the mixture is cooked in a casserole dish until golden brown. Next shredded chicken is cooked in a skillet with enchilada sauce, cumin and onion powder. The chicken mixture is spread over the cornbread layer and topped with shredded cheese and baked until the cheese is melted.
Course Entree
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 people

Ingredients

  • 1 egg beaten
  • 1 can (14 ¾ oz) cream-style corn
  • 1 package (8 ½ oz) cornbread/muffin mix
  • 1 can (4 oz) chopped green chiles
  • ⅓ cup 2% milk
  • ¼ cup shredded Mexican cheese blend

Topping

  • 2 cups coarsely shredded cooked chicken
  • 1 can (10 oz) enchilada sauce
  • 1 tsp ground cumin
  • ½ tsp onion powder
  • 1 ¾ cups shredded Mexican cheese blend
  • Chopped green onions tomatoes and avocados

Instructions

  1. Preheat oven to 400 F. In a large bow, combine the first 6 ingredients; stir just until dry ingredients are moistened.
  2. Transfer to a greased 9x13 baking dish. Bake until light golden brown and toothpick inserted in center comes out clean, 15-18 minutes.
  3. In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese.
  4. Bake until cheese is melted, 10-12 minutes longer. Let stand for 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.