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Chicken Tamale Casserole Recipe


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     Chicken Tamale Casserole

Category   Entrees - Maindishes
Sub Category   None
Preptime   10 mins

8.5 oz corn muffin mix (such as Jiffy)
14.5 oz cream style corn
2 eggs lightly beaten
1/2 cup milk
1 tsp chili powder
1/2 tsp cumin
2 cups taco cheese blend, shredded, divided
1 1/2 cups enchilada sauce
3 cups shredded cooked chicken, from rotisserie chicken
Optional Toppings-
diced tomato
sour cream
shredded lettuce
sliced black olives
chopped green onions
finely chopped cilantro

Preheat oven to 400 degrees. Lightly spray 9x13 casserole dish with non stick cooking spray, set aside.
In large bowl combine corn muffin mix, cream style corn, eggs, milk, chili powder, cumin and 1 cup cheese. Stir til combined then pour into casserole dish. Bake for 20 mins.
Remove from oven and use knife to pierce cornbread mixture several times all over. Pour enchilada sauce all over top of casserole. Top with shredded chicken and remaining cheese. Bake for additional 20 mins.
Let cool 10 mins before slicing into pieces and serving with optional toppings. Enjoy!

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