Top with favorite toppings if desired - we enjoyed it as is!
Chicken Tamale Bake
1 cup cheddar cheese, grated
1 cup pepper jack cheese, grated
1/3 cup milk
1 tsp ground cumin
1/8 tsp chili powder
1 ( 14 3/4 oz) can cream corn
1 (8.5 oz) box Jiffy cornbread mix
1 (4 oz) can diced green chiles
1 (10 oz) can red enchilada sauce
1 lb shredded or diced chicken
toppings - sour cream, lettuce, tomato, cilantro, etc.
Preheat oven to 400. Spray a 9 x 13 with cooking spray. Mix cheeses in a small bowl. In a large bowl, combine 1/4 cheese, milk, egg, cumin, chili powder, corn, muffin mix and green chiles. Stir just until moistened. Pour into 9 x 13 and bake for 15 minutes or until done. While cornbread is baking, cook chicken in a skillet over medium heat until cooked completely through. Drain and season with salt and pepper. Remove cornbread from oven. top with enchilada sauce, cooked chicken and the rest of the cheese. Bake for another 15 minutes or so.
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