Chicken Tamale Bake (Print Version)
# Ingredients:
01 -
1 cup cheddar, shredded.
02 -
14.5 oz canned creamed corn, including liquid.
03 -
2 tbsp taco spices.
04 -
7 oz green chiles, drained.
05 -
10 oz green enchilada sauce.
06 -
16 oz boxed cornbread mix.
07 -
1/2 cup monterey jack cheese, shredded.
08 -
3 cups store-bought rotisserie chicken, in chunks.
09 -
3/4 cup milk.
10 -
1 large egg.
# Instructions:
01 -
Set oven to 400°F. Grease a 9x13 pan lightly.
02 -
Blend cornbread mix, milk, egg, creamed corn, green chiles, and a small sprinkle of taco spices. Spread it evenly in the pan.
03 -
Bake it for 20 to 25 minutes until it's lightly golden and holds together.
04 -
Toss the chicken with any leftover taco seasoning.
05 -
Poke the warm cornbread a few times, pour over the sauce, spread prepared chicken, and sprinkle both cheeses evenly.
06 -
Bake for another 15 minutes, until the cheese is melted and bubbling. Let it cool for about 5 minutes.
# Notes:
01 -
Cornbread should feel soft, like a tamale base.
02 -
You can swap the chicken for another protein.
03 -
Pairs well with lots of toppings.