CHICKEN TAMALE CASSEROLE

INGREDIENTS

1 packet (8.5 ounces) corn muffin mix (e.g. Jiffy)

1 can (14.5 ounces) of corn cream

2 eggs, slightly beaten

1/2 cup milk

1 tsp chili powder

1/2 teaspoon cumin

2 cups chopped taco cheese mixture, separated

1 1/2 cups enchiladas sauce

3 cups chopped boiled chicken, grilled chicken

Optional fillings:

diced tomato

sour cream

grated salad

chopped olives

chopped green onions

finely chopped cilantro

salsa

INSTRUCTION

Preheat the oven to 400 degrees Fahrenheit. Lightly spray a 9 x 13-inch pan with non-stick sprinkler, set aside.
In a large bowl, combine a mixture of corn muffins, creamy style corn, eggs, milk, chili powder, caraway seeds and 1 cup cheese. Stir until mixed, then pour into a saucepan. Bake for 20 minutes.
Remove from the oven and use a knife to pierce the cornbread mixture several times. Pour the enchiladas sauce over the entire pan. Top with chopped chicken and remaining cheese. Bake another 20 minutes.
Let cool for 10 minutes before slicing and serving with optional toppings. Enjoy it!

This article is adapted from this site.

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