Chicken Tamale Bake
"When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. —Jennifer Stowell, Smithville, Missouri..."
INGREDIENTS
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1 large egg, lightly beaten
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1 can (14-3/4 ounces) cream-style corn
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1 package (8-1/2 ounces) cornbread/muffin mix
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1 can (4 ounces) chopped green chilies
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1/3 cup 2% milk
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1/4 cup shredded Mexican cheese blend
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TOPPING:
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2 cups coarsely shredded cooked chicken
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1 can (10 ounces) enchilada sauce
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1 teaspoon ground cumin
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1/2 teaspoon onion powder
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1-3/4 cups shredded Mexican cheese blend
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Chopped green onions, tomatoes and avocado, optional
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