Chicken Tamale Casserole

Ainesosat

• 10 oz mild enchilada sauce
• 2 isoa eggs, lightly beaten
• 14 3/4 oz sweet corn cream style
• 8 1/2 oz corn muffin mix
• 1/2 kuppi 1% milk
• 3 cup cooked skinless chicken breast, diced
• 1 cup shredded mozzarella cheese
• 1 tl chili powder
• 1/2 tsp cumin

Ohjeet

1. Preheat oven to 400 °F (205 °C). Lightly spray a 13"X9" baking dish with cooking spray. Set aside.
2. In a large bowl combine the corn muffin mix, cream style corn, eggs, milk, chili powder, cumin, and 1/2 cup cheese. Stir till combined then pour into baking dish. Bake 20 minutes.
3. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top. Then top with the chicken and remaining cheese. Bake for an additional 20 minutes.
4. Let cool for 10 minutes before slicing into pieces and serving with optional toppings: diced tomato, sour cream, shredded lettuce, sliced black olives, chopped green onions, finely chopped cilantro, and/or salsa.