Chicken Tamale Casserole

Ingredients

8 oz shredded cheddar cheese divided

1 (14.75 oz) can cream style corn

1 (8.5 oz) box corn muffin mix

1 (4 oz) can diced green chiles

1/3 cup milk

2 eggs

1 teaspoon ground cumin

1/4 teaspoon ground chili powder

1 (10 oz) can red enchilada sauce

2 cups cooked shredded or diced chicken

Sour cream and cilantro for topping

Directions

Preheat the oven to 400ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.

In a medium bowl, combine 1 cup of the cheese with the corn, muffin mix, green chiles, milk, eggs, cumin, and chili powder. Stir just until combined. Pour the mixture into the prepared pan.

Bake in the preheated oven for 20 minutes, or just until set. Remove from the oven.

Pierce the top with a fork or with a skewer liberally. Pour the enchilada sauce over the top. Sprinkle the chicken over the top, then sprinkle the remaining cheese on top.

Return the dish to the oven and bake for another 15 minutes, until the cheese melts. Remove from the oven and let the casserole sit for 5 minutes before slicing.

Serve topped with sour cream and cilantro, if desired.