Chicken Tamale Casserole

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 8 Servings

This is my all-time favourite comfort food! Give this recipe a try and enjoy every bite of it!

Ingredients:

8.5 ounces corn muffin mix, (such as Jiffy)

14.5 ounces cream-style corn

2 eggs, lightly beaten

½ cup milk

1 tsp chili powder

½ teaspoon cumin

2 c taco cheese blend, shredded, divided

1 ½ c enchilada sauce

3 c shredded cooked chicken, from a rotisserie chicken

Optional Toppings:

diced tomato

sour cream

shredded lettuce

sliced black olives

chopped green onions

finely chopped cilantro

salsa

Directions:

Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Apply cooking spray in a 9×13-inch casserole dish.

Step 3: Add the cream-style corn, corn muffin mix, cumin, chilli powder, eggs, milk, and 1 cup of cheese. Stir until well combined.

Step 4: Transfer the mixture into the prepared casserole dish and spread it evenly on the bottom.

Step 5: Place the casserole dish inside the preheated oven and bake for about 20 minutes.

Step 6: Remove from the oven and pork small holes on the baked cornbread.

Step 7: Spread the enchilada sauce over the cornbread and make sure to fill each hole.

Step 8: Spread the rest of the cheese and the shredded chicken over.

Step 9: Put it back inside the oven and bake for 20 more minutes.

Step 10: Remove the casserole from the oven and allow it to cool at room temperature for about 10 minutes.

Step 11: Slice it into small cuts.

Step 12: Serve and enjoy!

Nutrition Facts:

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