Chicken Tamale Casserole
This Cheesy Chicken Tamale Casserole is a fast and effortless household weeknight dinner with all of the tastes of classic tamales with the fuss!
- 1 package corn-muffin mix (about 8½ oz)
- 2 eggs, lightly beaten
- 3 cups shredded cooked chicken, from rotisseri- chicken
- 1 can cream-style corn
- ½ cup milk
- 1 tsp chili-powder
- 2 cups shredded taco-cheese blend, divided
- ½ tsp cumin
- 1½ cups enchilada-sauce
- sliced black-olives
- shredded lettuce
- finely chopped-cilantro
- diced tomato
- chopped green-onions
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.