In the mood for something a little different tonight? How about Mexican food!? This Chicken Tamale Casserole is super easy to put together, and tastes just like warm, delicious chicken tamales! Throw in some extra hot sauce or jalapeños to really give them a kick, or trade out the chicken for carnitas or shredded pork instead. Any way you make these, it’s a cheap, quick and yummy meal the entire family will enjoy.
1 cup shredded Mexican blend cheese (divided)
1/3 cup milk
1/8 teaspoon ground red pepper (optional)
1 teaspoon ground cumin
1 can cream-style corn (14 3/4 oz)
1 box corn muffin mix (like Jiffy or Martha White)
1 can chopped green chilis (4 ounce, drained)
1 can red enchilada sauce (10 ounce)
2 cups shredded, cooked chicken
1/2 cup sour cream
Preheat oven to 400. Cook and shred chicken, set aside. Combine 1/4 cup cheese, milk, egg, cumin, pepper, corn, muffin mix and chilies in a large bowl. Stir just until moist and pour into 13×9″ baking dish coated with cooking spray. Bake at 400 for 15 minutes or until set. Pierce entire surface with a fork and pour enchilada sauce over the top. Top with chicken and sprinkle remaining cheese. Back at 400 for another 15 minutes or until cheese melts. Top with sour cream and enjoy!