Chicken Tamale Bake
TOTAL TIME: Prep: 10 min. Bake: 25 min. + standing
YIELD: 8 servings.
When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. —Jennifer Stowell, Smithville, Missouri
Ingredients
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1 large egg, lightly beaten
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1 can (14-3/4 ounces) cream-style corn
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1 package (8-1/2 ounces) cornbread/muffin mix
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1 can (4 ounces) chopped green chiles
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1/3 cup 2% milk
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1/4 cup shredded Mexican cheese blend
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TOPPING:
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2 cups coarsely shredded cooked chicken
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1 can (10 ounces) enchilada sauce
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1 teaspoon ground cumin
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1/2 teaspoon onion powder
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1-3/4 cups shredded Mexican cheese blend
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Optional: Chopped green onions, tomatoes and avocado
Directions
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1.
Preheat oven to 400°. In a large bowl, combine the first 6 ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
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2.
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.
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3.
Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.
Nutrition Facts
1 piece: 364 calories, 17g fat (7g saturated fat), 81mg cholesterol, 851mg sodium, 35g carbohydrate (9g sugars, 4g fiber), 21g protein.
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