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Chicken Tamale Bake

Chicken Tamale Bake

In this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado


  • 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


  • 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


  1. 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 the centre comes out clean, 15-18 minutes.
  2. 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.
  3. Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.

source – cooking365coza