Chicken Tamale Bake
Ingredients
1 large egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles
1/3 cup 2% milk
1/4 cup shredded Mexican cheese blend
Topping:
2 cups coarsely shredded cooked chicken
1 can (10 ounces) enchilada sauce
1 teaspoon ground cumin
1/2 teaspoon onion powder
1-3/4 cups shredded Mexican cheese blend
Optional: Chopped green onions, tomatoes and avocado
Directions
Preheat oven to 400°.
In a large bowl, combine the first 6 ingredients; stir just until dry ingredients are moistened.
Transfer to a greased 13×9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally.
Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese.
Bake until cheese is melted, 10-12 minutes longer.
Let stand 10 minutes before serving.
If desired, top with green onions, tomatoes and avocado.
