ONE-DISH CHICKEN TAMALES
Family Circle Jan 2014
1 can (14 oz) cream-style corn
2 eggs, lightly beaten
1/2 C milk
1t chili powder
1/2 t ground cumin
8 oz shredded cheese
1 can (10 oz) enchilada sauce
3 C shredded cooked chicken (rotisserie)
1 C sour cream (optional)
Heat oven to 400 degrees. Coat a 9x13 baking dish with cooking spray.
In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 C cheese. Spoon into prepared baking dish. Bake at 400 degrees for 20 minutes.
Piecd corn bread casserole with a small knife about 12 places and spread enchilada sauce over the top. Scatter chicken and remaining cup of cheese over the casserole. Bake for 20 additional minutes.
Allow to cool for 10 minutes. Cut into 8 squares. If desired, serve with sour cream.
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