Chicken Tamale Casserole

 

This recipe was adapted from here, since I rarely follow anything to a t. Plus it was missing onions. Mexican and Indian food to me needs onions.

What I had:

For the bottom layer:

• Jiffy cornbread mix
• 1 egg
• 1 can creamed corn
• 1 cup taco blend shredded cheese
• 2 tbsp garlic powder
• 2 tbsp paprika
• 1 tbsp cumin powder
• 1/3 cup 2% milk

For the top layer:

• 2 cans Costco brand cooked shredded chicken, drained
• 1 medium onion, diced
• 1 cup shredded queso blanco
• 1 can enchilada sauce
• cumin powder, garlic, salt and paprika to taste

What I did:

• Started oven to preheat at 400 degrees
• Mixed all the ingredients for the bottom layer and poured into a greased 9X11 pan
• Baked for 28 minutes till the cornbread was pretty set. Doesn't have to be completely baked since it'll bake more with the second layer
• Poked holes in it with a fork
• Poured half the enchilada sauce over the cornbread
• Mixed chicken and onion with all dry spices and spread evenly over cornbread
• Poured remaining enchilada sauce over it
• Sprinkled the queso blanco over eveything
• Baked in oven for 15 minutes till cheese was bubbling

Verdict: Absolutely delicious. It didn't even need any salsa or hot sauce over it.