Chicken Tamale Casserole

This delicious recipe is now a family favorite at our house! If you like Mexican food, you'll like this. Just enough spice and flavor. We served it with rice and salad. Everyone at my house ate it and loved it! The story along with the recipe said that it's creator was looking for an easier way to make tamales. I think he / she did this very well. This isn't the prettiest photo ever placed for a dish, but I think you get the idea. It truly is a casserole, it cuts nicely into squares and I think it would be perfect for a pot luck too. I ground my own cumin and red pepper in my mortar and pestel, but you can purchase these already ground.

ENJOY!

Chicken Tamale Casserole Serves 8 (dinner sized portions)

1 c. (4 oz.) shredded 4-cheese Mexican blend cheese

1/3 c. milk

1 egg, beaten

1 t. ground cumin

1/8 t/ ground red pepper

1 (14 3/4 oz.) can cream style corn

1 (8.5 oz.) box corn muffin mix

1 (4 oz.) can chopped green chilies, drained

1 (10 oz.) can red enchilada sauce

2 c. shredded cooked chicken

1/2 c. sour cream (optional, but almost necessary)

1. Preheat oven to 400 degrees.

2. Combine 1/4 c. cheese with milk, egg, cumin, red pepper, corn, muffin mix and green chilies in a large bowl; stir just until moist. Pour mixture into a 9 x 13" baking dish that has been prepared with non-stick cooking spray.

3. Bake at 400 degrees for 15 minutes or until set. Remove casserole from oven; pierce entire surface of the casserole with a fork; pour enchilada sauce over entire top. Sprinkle shredded chicken all over top of casserole; top with remaining cheese. Place back into oven for 15 minutes or until cheese melts.

4. Remove from oven; let stand for 5 minutes before serving. Cut and place 1 dallop of sour cream on each serving.