Chicken Tamale Casserole #dinner #comfortfood

Chicken Tamale Casserole #dinner #comfortfood

I'm continually searching for straightforward and simple weeknight supper plans that will encourage my family and keep them cheerful, which is the reason I LOVE this very simple and absolutely cheddar Chicken Tamale Casserole!

It consolidates every one of the kinds of those true tamales into a simple meal dish that takes short of what one hour all the way. Since I'm a significant aficionado of everything Mexican nourishment, I had no questions that this goulash dish would come in as a triumph.

The base of the meal is made with a boxed hoe cake blend (like Jiffy) that is mixed with creamed corn, bean stew powder, cumin and a little cheddar.

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Chicken Tamale Casserole #dinner #comfortfood

INGREDIENTS

  • 1 package (8.5 oz) corn muffin mix (such as Jiffy)
  • 1 can (14.5 oz) cream-style corn
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 cups shredded taco cheese blend, divided
  • 1 1/2 cups enchilada sauce
  • 3 cups shredded cooked chicken, from rotisserie chicken

Optional Toppings:

  • diced tomato
  • sour cream
  • shredded lettuce
  • sliced black olives
  • chopped green onions
  • finely chopped cilantro
  • salsa

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside.
  2. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.
  3. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.
  4. Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!

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