Chicken Tamale Casserole (Print Version)
# Ingredients:
→ Base layer
01 -
14.5 oz can of creamed corn, leave the liquid in
02 -
7 oz can of diced green chiles, drained
03 -
1 large egg
04 -
3/4 cup of milk
05 -
16 oz package of cornbread mix
→ Topping and filling
06 -
3 cups of rotisserie chicken, chopped
07 -
10 oz can of green enchilada sauce
08 -
1 cup of shredded cheddar cheese
09 -
1/2 cup of shredded monterey jack cheese
10 -
2 tablespoons of taco seasoning, keep separate
# Instructions:
01 -
Heat your oven up to 400°F and coat a 9x13 baking dish lightly with non-stick spray.
02 -
Toss together the cornbread mix, milk, egg, creamed corn, green chiles, and 1/2 tablespoon of taco seasoning in a big bowl. Mix just until it's blended, then pour it evenly into your greased pan.
03 -
Pop it in the oven for 20-25 minutes until it's golden and barely set in the middle.
04 -
In the meantime, put the chopped chicken in a bowl and toss with the rest of the taco seasoning until it's all coated.
05 -
Poke holes all over the warm cornbread with a skewer. Drizzle the enchilada sauce on top so it soaks in, then add the chicken. Finally, sprinkle both cheeses evenly over the entire dish.
06 -
Put it back into your hot oven for another 15 minutes, or until the cheese is bubbling and starting to turn golden at the edges. Take it out and let it sit for 5 minutes before digging in.
# Notes:
01 -
The base has a soft texture, kind of like traditional tamale dough.
02 -
You can swap the chicken for black beans, ground meat, or pulled pork.
03 -
Tastes really good with extras like sour cream, fresh lime juice, cilantro, or salsa.