Chicken Tamale Casserole: Sweet cornbread crust with chicken and enchilada sauce. This recipe is sure to please everyone! It’s so easy to make and can be done in no time at all! This recipe is loved by everyone, even picky eaters. Add your favorite taco toppings. Jiffy mix, creamed Corn, eggs, milk and cheddar cheese. Chicken, enchilada sauce. It’s so good! This weeknight dinner is a hit with the whole family.

This should be on your menu immediately! This is SOOOOOOO delicious! I mean seriously delicious! This casserole starts with a box of Jiffy mix. The base is made with cream corn, cheese, and spices. It’s amazing on its own but even more delicious when topped with enchilada sauce.

Yield: 8 people
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

Ingredients:

1 (8.5-oz) pkg corn muffin mix
1 (14.75-oz) can creamed corn
2 large eggs
½ cup milk
1 tsp chili powder
½ tsp ground cumin
2 cups shredded cheddar cheese, divided
1 (10-oz) can red enchilada sauce
3 cups shredded cooked chicken

Instructions:

Preheat oven to 400ºF. Coat a 13x9x2-inch baking dish with nonstick cooking spray. Set aside.

In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.

Toss chicken in enchilada sauce. Pour chicken mixture over cornbread and top with remaining cup of cheese. Bake for and

20 additional minutes.

Allow to cool for 5 minutes and cut into 6 or 8 squares.