Chicken Tamale Casserole

By debbysrose

Ingredients

• Cooking Spray
• 3 Cups shredded cheddar
• 2/3 Cup - Milk
• 2 - Large Egg
• 1 (14.75 Ounce) Can - Cream Style Corn
• 1 Cup frozen white corn
• 1 Pouch Marie Callendar's Corn Muffin Mix
• 1 (7 Ounce) Can - Chopped Green Chiles
• 1 (28 Ounce ) Can - Red Enchilada Sauce Mild
• 4 Cups - Shredded, Cooked Chicken
• 1/2 Cup - Green Onions, Thinly Sliced

Details

Servings 1
Adapted from wwhttp

Preparation

Step 1

Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.

Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.

Bake at 400° for 25 minutes or until set. Pierce entire surface liberally with a fork; pour 1 cup enchilada sauce over top. Top with chicken, pour 3/4 cup enchilada sauce over chicken; sprinkle with remaining 2 3/4 cups cheese. Top with green onions Bake at 400° for 20 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into serving pieces.