This is one of my absolute favorite, go-to, weeknight dinners. It is so easy and quick to throw together! I just mix it all up, pop it in the oven, and sit back with a glass of wine and a book! 🙂
The leftovers make great Brown Bag Lunches! Make this on a Sunday night and you’re set for the week!
Chicken Tamale Casserole
1 cup shredded Mexican cheese
1/3 cup milk
1 large egg, lightly beaten
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15 oz.) can cream-style corn
1 (8.5 oz.) box corn muffin mix (I use Jiffy)
1 (4 oz.) can chopped green chiles
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 (10 oz.) can red enchilada sauce
2 cups shredded, cooked chicken
To serve: sour cream, cilantro
Preheat oven to 400°.
Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9 inch baking dish coated with cooking spray.
Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour half of enchilada sauce over top. Toss chicken, black beans, and corn with remaining enchilada sauce and arrange mixture over top of cornbread. Sprinkle with remaining ¾ cup of cheese.
Bake for 15-20 more minutes cheese is melty and bubbly. Remove from oven, let stand 5 minutes. Cut into 8 pieces; top each serving with 1 Tablespoon sour cream and sprinkle with cilantro.
Source: Adapted from Cooking Light, 2017.