Chicken Tamale Bake Recipe photo by Taste of Home

Chicken Tamale Bake

Servings: 8 / Total Time: 35 mins

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.

Chicken Tamale Bake Recipe photo by Taste of Home