Chicken Tamale Casserole



1 (8.5-ounce) box Jiffy corn muffin mix
1/3 cup milk
1 egg
1 Tbsp. granulated sugar (opt)
1 1/2 Tbsp. taco seasoning (separated, 1 Tbsp. for the chicken, 1/2 Tbsp. for the cornbread)
1/4 teaspoon ground red pepper (you can taste the spice, so cut down or omit if needed)
1 (regular size) can cream-style corn
1(4 oz) can chopped green chiles 
1 (regular size) can red enchilada sauce
2 cups shredded chicken breast (I bought a package of 2 nice sized boneless, had about 1 1/2 cups of leftover shredded chicken. So, I'm gonna say 1 nice sized boneless breast will work).
3/4 cup grated cheese cheese, Mexican blend works well


Start of by preheating your oven 400 degrees.

Mix the corn muffin mix, milk, egg, sugar, 1/2 Tbsp. taco seasoning, red pepper, corn and green chiles in a bowl.  You won't need a mixer for this, just a large spoon will work fine. Mix until well blended and pour into a greased dish.  I chose a 9" pie plate, it all fit nicely.

Bake for about 25 minutes. When time is up, it will be "almost" set up.  Next, take a fork and pierce whole in the cornbread.  Quite a few times.  Pour 3/4 of your enchilada sauce over the top.

Toss your shredded chicken with the remaining 1 Tbsp. of taco seasoning. Coat well.

Cover the top of your cornbread dish with the shredded chicken and drizzle the remain enchilada sauce over it.  Top with cheese and bake for another 15 minutes, or until your cheese is warm and melted.

This yummy dish will serve 4, or 5 conservatively. Paired with a nice salad, this was a really nice meal.  The cornbread was my favorite part.  Try it out, you'll see why. :) Enjoy!










2 comments:

  1. Just found your blog. This looks delicious. I am making your maple cinamon rolls for my grandkids after school snack today. This is going on my grocery list to cook next week

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  2. Thanks Cheryl. It was really good. Your grandkids are very lucky!

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