3 cups shredded cooked chicken, from rotisserie chicken
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
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
Let cool 10 mins before slicing into pieces and
serving with optional toppings. Enjoy!
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