Chicken Tamale Bake

Recipe from Andrea Dietterle

Ingredients

Base
  • 1 Whole Egg, Lightly Beaten
  • 1 Can Cream Style Corn
  • 1 Whole Corn Bread Muffin Mix (8.5 Oz)
  • 1 Can Chopped Green Chilis (4 Oz)
  • 1/3 Cup Two Percent Milk
Topping
  • 2 Cups Shredded Chicken
  • 10 Ounces Red Enchilada Sauce
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Onion Powder
Cheese
  • 1 1/2 Cups Shredded Mexican Cheese

Directions

  1. Preheat oven to 400°.
  2. Mix base ingredients in bowl until combined. Place in 13x9 greased baking dish.
  3. Bake for approximately 15 minutes until inserted toothpick comes out clean.
  4. In a large skillet, combine topping ingredients and bring to boil. Reduce heat and simmer uncovered for 5 minutes.
  5. Spread cooked topping over base in baking dish, add cheese on top.
  6. Bake approximately 10 minutes until cheese is melted.