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Chicken Tamale Bake

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
  • Total Time
    Prep: 10 min. Bake: 25 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 large egg, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 can (4 ounces) chopped green chiles
  • 1/3 cup 2% milk
  • 1/4 cup shredded Mexican cheese blend
  • TOPPING:
  • 2 cups coarsely shredded cooked chicken
  • 1 can (10 ounces) enchilada sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1-3/4 cups shredded Mexican cheese blend
  • Optional: Chopped green onions, tomatoes and avocado

Directions

  • 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.
  • 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.
  • 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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