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Chicken Tamale Casserole Recipe

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This recipe for Chicken Tamale Casserole, by , is from Morgan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brandy Morgan

Category:
Category:

Ingredients:  
Ingredients:  
1 package (8.5 oz) corn muffin mix
1 can (14.5 oz) cream-style corn
2 eggs, lightly beaten
1/2 cup milk
1 tsp chili powder
1/2 tsp cumin
2 cups shredded taco cheese blend, divided
1 1/2 cups enchilada sauce
3 cups shredded cooked chicken

Directions:
Directions:
1.Preheat oven to 400 degrees F. Lightly spray a 913 inch casserole dish with non stick cooking spray, set aside.

2.In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.

3.Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.

4.Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!

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

 

 

 

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