Chicken Tamale Bake transforms one of the most beloved traditional Mexican dishes into a simple and delicious casserole that you can make in 45 minutes or less. The base is a cheesy, spicy, and rich golden cornbread, and the topping is a flavorful, savory, and tangy chicken spread with even more cheese for good measure. Chicken Tamale Bake is a hot and hearty dinner that will make winter seem like a distant memory. Once you see the cheese stretch on this dish, you'll be stretching to get more!
Ingredients• 1 large egg, lightly beaten • 1 (14.75-ounce) can cream-style corn • 1 (8.5-ounce) package cornbread/muffin mix • 1 (4-ounce) can green chiles, chopped • 1/3 cup milk, not skim • 1/4 cup Mexican cheese blend, shredded For topping: • 2 cups chicken, coarsely shredded and cooked • 1 (10-ounce) can enchilada sauce • 1 teaspoon ground cumin • 1/2 teaspoon onion powder • 1 3/4 cups Mexican cheese blend, shredded Optional garnishes: • green onions • tomatoes, chopped • avocado, chopped
Preheat the oven to 400 degrees F.
Grease a 9x13-inch baking dish.
In a large bowl combine the egg, corn, cornbread mix, green chiles, milk, and 1/4 cup of the Mexican cheese blend. Stir until the dry ingredients are just moistened.
Pour the mixture into the prepared baking dish.
Bake until the mixture turns a light golden brown and a toothpick inserted into the center comes out clean, about 15-18 minutes.
In a large skillet on the stove-top over medium heat, combine the chicken, enchilada sauce, cumin, and onion powder.
Bring the mixture to a boil, stirring occasionally. Reduce the heat and let the mixture simmer uncovered until thickened, about 5 minutes.
Spread the chicken topping over the cornbread.
Sprinkle the top with the remaining 1 3/4 cups of Mexican cheese.
Bake until the cheese is melted, about 10-12 minutes.
Let the tamale bake stand for 10 minutes to cool.
Top with green onions, tomatoes, avocado, and serve hot!