chicken tamale casserole
This is a delicious meal that you can tweak to suit. This is family favorite and in the regular rotation. Great for taking to pot lucks as well.
prep time
10 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 box jiffy corn muffin mix
- 1/2 cup milk
- 1 can creamed corn
- 2 eggs, beaten
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups mexican cheese shredded
- 2 cans red mild enchilada sauce
- 3 cups shredded chicken
- TOPPINGS
- sour cream
- shredded lettuce
- diced tomato
- salsa
- sliced jalepenos
- black olives
- sliced green onions
How To Make chicken tamale casserole
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Step 1Lightly Spray 9x13 pan and preheat oven 400 degrees.
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Step 2Mix jiffy, corn, milk, eggs, chili powder, cumin, and 1 cup of the cheese. Once combined, as to pan and bake for 20 minutes.
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Step 3Remove and poke holes in the cornbread mixture all over. Pour enchilada sauce over cornbread, then top with shredded chicken. Top with remaining cheese and back for 20 minutes.
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Step 4After 20 minutes, pull out and let stand for 10 minutes. Cut in squares, then add your favorite toppings and serve.
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Step 5FYI: you can sub chicken for pork or beef
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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