Chicken Tamale Casserole

I have mixed feelings about this casserole.

Wait…let me explain.

I enjoyed it.

The posse and J? Not so much.

I believe the cornbread base was the issue – because the pan I used was not 9 x 13, therefore it was much thicker than it should have been. So the moral to the story here is to:

A. Use the correct pan size

or

B. Bake the base longer.

Oh, and definitely make the cornbread base from scratch – because I found it to be too sweet using a boxed mix.

IMG_7200

Chicken Tamale Casserole – adapted from Taste and Tell

1 cup shredded cheddar cheese, divided
1/3 cup milk
2 eggs
1 teaspoon ground cumin
1/4 teaspoon ground chili powder
1 (14 3/4 ounce) can cream style corn
1 (8.5 ounce) box corn muffin mix
1 (4 ounce) can chopped green chilies
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream (optional)
cilantro (optional)

Preheat oven to 400°. Spray a 13×9-inch baking dish with cooking spray.

Combine 1/4 cup cheese and milk, eggs, cumin, chili powder, corn, corn muffin mix and green chiles in a large bowl, stirring just until moist. Pour mixture into the prepared dish. Bake at 400° for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Continue to bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream and cilantro, if desired.

 

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