Chicken Tamale Casserole

INGREDIENTS

CORNBREAD:

• 2 packages 6.5-8.5 ounces each cornbread mix
• 2 eggs
• 2/3 cup milk

FILLING:

• 3 cups cooked shredded chicken
• 1 can black beans drained
• 1 1/2 cups corn
• 1 can 4 oz diced green chiles
• 2 cans 10 ounces each red enchilada sauce
• 1-2 cups shredded cheddar cheese

INSTRUCTIONS

• Preheat the oven to 375 degrees.
• Whisk the cornbread ingredients together in a bowl until smooth. Pour the mixture into the bottom of a greased 9×13 casserole dish. Bake for 15-20 minutes until cooked through in the middle and the edges are golden brown. Use the back of a wooden spoon to make a few small holes in the cornbread.
• Combine the chicken, black beans, corn, green chiles, and half of the enchilada sauce in a bowl. Pour the mixture over the cornbread layer. Top with the remaining enchilada sauce and the cheddar cheese.
• Bake for 10-15 minutes or until the cheese is melted to your liking.
• Top with your favorite taco toppings such as cilantro and sour cream.

NOTES

Use a preheated oven.

You can use rotisserie chicken.

If you want your chicken tamale casserole a bit spicier, you can go for a spicy enchilada sauce.

Top with your favorite taco toppings, sour cream and cilantro.