This has become a new family favorite! It’s so yummy and easy. I haven’t tried to make it ahead of time and freeze or reheat so I don’t know how that would work, but leftovers have been good straight from the microwave.
Chicken Tamale Casserole:
1 box Jiffy cornbread mix
1 cup shredded cheese (taco mix is best)
1/2 cup milk
1 can cream style corn
1 tsp chili powder
1/2 tsp cumin
1 can enchilada sauce, red
3 cups shredded chicken
2 cups shredded cheese (taco mix)
Preheat oven to 400 degrees. In a mixing bowl mix Jiffy mix, eggs, milk, cream corn, shredded cheese, chili powder and cumin. Pour into a prepared 9×13 baking dish. Bake for 20 minutes.
Remove from oven and poke about 12 slots with a butter knife. Pour entire can of enchilada sauce all over, spread shredded chicken across entire dish, then sprinkle remaining cheese across the top. You don’t have to use 2 cups of cheese here, it’s up to you. I don’t know why you wouldn’t use 2 cups, but hey some people are weird : )
Place it back into the oven, and bake for another 20 minutes.
Then you may want to take a lap. This is a far cry from my “healthy” meal stance. This is a Friday night, cheat meal type dish.