This Cheesy Chicken Tamale Casserole is a fast and effortless household weeknight dinner with all of the tastes of classic tamales with the fuss!
Course Dinner
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 8
Calories 294kcal
Author Susan
Ingredients
1packagecorn-muffin mix (about 8½ oz)
2eggs, lightly beaten
3cupsshredded cooked chicken, from rotisseri- chicken
1cancream-style corn
½cupmilk
1tspchili-powder
2cupsshredded taco-cheese blend, divided
½tspcumin
1½cupsenchilada-sauce
Topping (Optional)
sour-cream
sliced black-olives
shredded lettuce
salsa
finely chopped-cilantro
diced tomato
chopped green-onions
Instructions
Preheat oven to 400°F. Lightly spray with a 9×13" casserole dish with non-stick cooking-spray, put aside.
In a large-bowl, combine the corn muffin mix, cream-style corn, milk, eggs, chili-powder, cumin and 1 cup of cheese. Stir till blended then pour into the casserole dish. Bake about 20minutes.
Remove from oven and use a knife to pierce the cornbread mix many times around. Pour the enchilada-sauce throughout the surface of the casserole. Top with the shredded-chicken & sweet-cheese. Bake about 20minutes.
Let to cool for 10minutes before cutting to bits & serving together with optional toppings.