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Chicken Tamale Bake Recipe

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This recipe for Chicken Tamale Bake, by , is from Let's Eat Phillips' Style! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Barker

Category:
Category:

Ingredients:  
Ingredients:  
1 cup shredded reduced fat Mexican cheese blend, divided
1/3 cup skim milk
1 large egg, lightly beaten
1 t ground cumin
1/8 tsp. ground cayenne pepper
1 (14.75 oz) can of cream-style corn
1 (8.5 oz) box of corn muffin mix
1 (4 oz) can diced green chiles, drained
1 (10 oz) can enchilada sauce
2 cups cooked shredded chicken breast

Directions:
Directions:
1. Preheat oven to 400 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
2. In a large bowl, mix together cup of the Mexican cheese, the milk, egg, cumin, pepper, corn, muffin mix and green chiles in a bowl until combined. Pour the mixture into the prepared baking dish and bake for 15-20 minutes until the layer is set (an inserted toothpick should come out clean).
3. Using a fork, liberally poke holes all over the surface of the corn cake layer. Pour the enchilada sauce over the top and spread across the surface of the corn cake. Sprinkle the shredded chicken evenly across the top and follow with the remaining cup shredded cheese. Return the dish to the oven and bake for another 15 minutes. Let cool 5 minutes before cutting into servings.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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