Add this to your menu ASAP! This is SOOOOOO good! I mean seriously delicious! The base of this casserole is a doctored up box of Jiffy mix. It has cream corn, cheese and spices mixed in. It is crazy good on its own, but it is even better with some chicken tossed in enchilada sauce on top.
I used rotisserie chicken in this dish, and it only took minutes to assemble. I served it with some lime wedges and black beans. You must squeeze a lime wedge over this dish (and the black beans). It gave it a little zing and really put the flavors over the top. I am adding this to our dinner rotation. You should do the same.
Chicken Tamale Casserole
- 1 pkg (8 1/2 oz) corn muffin mix
- 1 can (14 3/4 oz) cream corn
- 2 eggs
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cups shredded cheddar cheese
- 1 can (10-12 oz) enchilada sauce
- 3 cups shredded cooked chicken
- sour cream
- lime wedges
Preheat oven to 400 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.
Toss chicken in enchilada sauce. Pour chicken mixture over cornbread and top with remaining cup of cheese. Bake for and 20 additional minutes.
Allow to cool for 5 minutes and cut into 6 or 8 squares. Serve with sour cream and lime wedges.
CONNECT WITH PLAIN CHICKEN