Muffin Tin Tamale Cakes

By ccavaletti

Ingredients

• 2 pkgs (8.5 oz each) corn bread/muffin mix
• 1 can (14-3/4 oz) cream-style corn
• 2 large eggs, lightly beaten
• 1-1/2 c (6 oz) shredded Mexican cheese blend, divided
• 1-1/2 c chopped cooked chicken breast
• 3/4 c red enchilada sauce

Details

Servings 2

Preparation

Step 1

Preheat oven to 400º. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese.

In another bowl, toss chicken with enchilada sauce.

Fill each of 24 foil-lined muffin cups with 2 Tbsp batter. Place 1 Tbsp chicken mixture into center of each; cover with about 1 Tbsp batter. (We ran out of batter this way, maybe use less batter or make more of it by half.)

Bake for 13-15 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3-5 minutes longer or until the cheese is melted.

Cool for 5 minutes before removing from the pan to a wire rack. Serve warm. Refrigerate leftovers.

From Taste of Home magazine September/October 2015.