Description
A hearty and flavorful casserole that combines the comforting taste of tamales with tender shredded chicken, topped with cheese and enchilada sauce — a perfect weeknight dinner!
Ingredients
Scale
- 1 (8.5 oz) box corn muffin mix
- 1 egg
- 1/3 cup milk
- 1 (14.75 oz) can creamed corn
- 1 (4 oz) can diced green chiles
- 1/2 tsp cumin
- 2 cups shredded cooked chicken
- 1 cup red enchilada sauce
- 1 1/2 cups shredded Mexican blend cheese
- Chopped cilantro or green onions (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together corn muffin mix, egg, milk, creamed corn, green chiles, and cumin.
- Pour batter into the prepared dish and bake for 15-20 minutes, or until the center is just set.
- Remove from oven and use a fork to poke holes all over the surface of the cornbread base.
- Pour enchilada sauce evenly over the top, then layer shredded chicken and sprinkle with cheese.
- Return to oven and bake for another 15 minutes, or until cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Garnish with cilantro or green onions if desired.
Notes
- Use rotisserie chicken for quick prep.
- Substitute red enchilada sauce with green for a different flavor profile.
- Add jalapeños or hot sauce if you like it spicy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg