Filed under Main DishesIngredients
1 cup cheddar cheese, grated
1 cup Monterey Jack or Pepper Jack cheese, grated
1/3 cup milk
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14.75 oz.) can cream-style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can chopped green chiles
1 (10 oz.) can red enchilada sauce
1 pound cooked, shredded chicken
Salt and pepper, to taste
1/3 cup fresh chopped cilantro, for garnish
Preheat oven to 400 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.
Combine the cheeses in a small bowl. In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and green chiles. Pour into the prepared pan and bake for 15 minutes or until just set. Remove the cornbread from the oven and pierce all over with a fork. Pour the enchilada sauce over the corn bread. Top with the chicken and remaining cheese. Return to the oven for another 10-15 minutes, or until cheese is melted and golden. Sprinkle with chopped cilantro before serving.
I love tamales! But from what I hear, they are pretty labor intensive to make. This delicious casserole combines all the wonderful flavors of tamales without all the work. It's no substitute for the real thing, of course, but it's pretty satisfying in it's own right. I often use a rotisserie chicken in this recipe, but leftover chicken would be great too. Shredded pork, or even ground beef would be tasty too. This was so easy to put together and the whole family loved it. My husband, who doesn't even like tamales, came back for seconds.
Who Dished It Up First
Adapted from Bun in my Oven.