Chicken Tamale Casserole

Name: Chicken Tamale Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 (14 3/4-oz) can creamed corn; 1 (8.5-oz) box corn muffin mix; 1 (4.5-oz) can Old El Paso™ chopped green chiles; 1/4 cup sour cream; 1 egg; 1 teaspoon ground cumin; 1 1/2 cups shredded Mexican blend cheese, divided; 2 cups shredded cooked chicken; 1 (10-oz) can Old El Paso™ red enchilada sauce; Toppings: sour cream, diced avocado, diced tomatoes, cilantro

This Chicken Tamale Casserole is a great dinner for the whole family - mild enough to feed to your kids and spicy enough to keep the adults interested.

15 Minutes Prep
1 Hours Total

8 Servings

Ingredient List

1 (14 3/4-oz) can creamed corn
1 (8.5-oz) box corn muffin mix
1 (4.5-oz) can Old El Paso™ chopped green chiles
1/4 cup sour cream
1 egg
1 teaspoon ground cumin
1 1/2 cups shredded Mexican blend cheese, divided
2 cups shredded cooked chicken
1 (10-oz) can Old El Paso™ red enchilada sauce
Toppings: sour cream, diced avocado, diced tomatoes, cilantro

Preparation

Preheat oven to 400°F and spray a 9x13 baking dish with cooking spray. In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
Bake for 20-25 minutes or until edges are golden brown and the middle is set. Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
In a medium bowl, combine the chicken and the enchilada sauce. Pour over the top of the baked corn mixture.
Sprinkle with remaining 1 1/2 cups of the shredded cheese.
Bake for 5-10 minutes or until cheese is melted.
Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.