Chicken Tamale Casserole

Ingredients

• 1 (14 3/4-oz) can creamed corn
• 1 (8.5-oz) box corn muffin mix
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1/4 cup sour cream
• 1 egg
• 1 teaspoon ground cumin
• 1 1/2 cups shredded Mexican blend cheese, divided
• 2 cups shredded cooked chicken
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• Sour cream
• Diced avocado
• Diced tomatoes
• Cilantro

Instructions

1. 1

   Preheat oven to 400° F and spray a 9 x 13 baking dish with cooking spray.

2. 2

   In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.

3. 3

   Bake for 20-25 minutes or until edges are golden brown and the middle is set.

4. 4

   Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.

5. 5

   In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.

6. 6

   Bake for 5-10 minutes or until cheese is melted.

7. 7

   Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.