MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Tamale Casserole
 Categories: Vegetables, Poultry, Cheese, Breads, Herbs
      Yield: 8 Servings

      1 lg Egg; lightly beaten
 14 3/4 oz Can cream-style corn
  8 1/2 oz Box cornbread/muffin mix
      4 oz Can chopped green chilies
    1/3 c  Milk
    1/4 c  Shredded Mexican cheese
           - blend

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      2 c  Chicken; cooked,
           - coarse shredded
     10 oz Can enchilada sauce
      1 ts Ground cumin
    1/2 ts Onion powder
  1 3/4 c  Shredded Mexican cheese
           - blend

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           Green onions; chopped
           Tomatoes
           Avocado

  Set oven @ 400°F/205°C.

  In a large bowl, combine the first 6 ingredients; stir just until
  dry ingredients are moistened. Transfer to a greased 13x9" baking
  dish. Bake until light golden brown and a toothpick inserted in
  center comes out clean, 15 to 18 minutes.

  In a large skillet, combine chicken, enchilada sauce, cumin, and
  onion powder; bring to a boil, stirring occasionally. Reduce heat;
  simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle
  with cheese.

  Bake until cheese is melted, 10 to 12 minutes longer. Let stand
  10 minutes before serving. If desired, top with green onions,
  tomatoes, and avocado.

  Recipe by Jennifer Stowell, Deep River, Iowa

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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