Chicken Tamale Casserole Recipe

1

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

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.