Chicken Tamale Casserole

With the first day of spring on target for a March 20th arrival, I realize it will look differently for everyone depending on where you live. Minnesota still has a lot of snow. I've seen photos and am not too hopeful it will be gone before I return.

Perhaps a filling Chicken Tamale Casserole is just what you need while waiting for spring. This Mexican dish is a creative twist with a sweet cornbread crust topped with a chicken and enchilada sauce. Add your favorite toppings for a delicious meal. 

The recipe was adapted from thegirlwhoateeverything  and serves 6-8.

Chicken Tamale Casserole

Ingredients:

• 1 (14 3/4-oz) can of creamed corn, drained
• 1 (8.5-oz) box corn muffin mix
• 1 (4.5-oz) can Old El Paso chopped green chiles, drained
• 1/4 cup sour cream
• 1 large egg
• 1 teaspoon ground cumin or 1 teaspoon elote seasoning
  
  
  
• 1-1/2 cups shredded Mexican blend cheese, divided
• 2-1/2 cups shredded cooked chicken, (rotisserie chicken works well here)
• 1 (10-oz) can Old El Paso red enchilada sauce
• Toppings: sour cream, diced avocado, diced tomatoes, cilantro

Directions:

• Preheat oven to 400 degrees and spray a 9x13 baking dish with cooking spray.
• In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of shredded cheese.
• Bake for 25 minutes or until the edges are golden brown and the middle is set.
  
  
  
• Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
• In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with the remaining 1-1/2 cups of shredded cheese.
  
• Bake for 10 minutes or until cheese is melted.
• Remove from oven and let cool for 10 minutes before cutting.  Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.