When it comes to making dishes, I love making casseroles. They are an easy way for me to make a dish that feeds my whole family. One casserole that is easy to make is my chicken tamale casserole.
This recipe is one of those meals that is delicious the day that you make it but also one that is great for breakfast or lunch the next day when there is leftovers. For those that like a spicy Mexican casserole that is cheesy with chicken, this might be your next favorite dish.
I add a little sour cream to the top of my chicken tamale casserole but you might want to add some guacamole too!
Chicken Tamale Casserole
Ingredients
- 2 cups shredded chicken cooked
- 1 cup shredded cheese
- 1/3 cup milk
- 1 egg
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 14.5 ounces cream-style corn
- 8 ounces corn muffin mix
- 4 ounces chopped green chiles drained
- 10 ounces red enchilada sauce
- 1/2 cup sour cream optional
Instructions
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In a bowl add the 1/4 cup of the cheese, the corn muffin mix, milk, egg, pepper, cumin, corn and green chiles. Stir until all mixture is blended and moist.
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Pour mixture into non-stick 13x9 baking dish and bake at 400° for 15 minutes or until corn mix has set. Remove from oven and take a fork and make about 5-6 pokes around bread.
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Pour the enchilada sauce over the bread evenly. Next added shredded chicken and then top with remaining cheese. Bake an additional 15 minutes or until cheese has melted.
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Remove from oven and allow to cool 5 minutes. Top with sour cream!
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