Shredded Chicken Tamale Casserole
A Yummy Cornbread-Crusted Casserole Full of Chicken, Beans and Corn!
Equipment
- 1 casserole dish , greased
Ingredients
- 1 box cornbread mix (plus ingredients on packaging)
- 4.5 oz diced green chiles
- 2 cups cooked shredded chicken
- 1 cup Monterey Jack cheese
- 1 cup Mexican blend cheese
- 1 cup creamed corn
- 15 oz black beans
- 10 oz green enchilada sauce
- 1 Tbs garlic powder
- 1 Tbs cumin
- salt & pepper
Instructions
- Preheat oven to 400 degrees and grease a 9x9 casserole dish.
- In a medium bowl, stir together the cornbread mix and the ingredients listed on its packaging. Add diced green chiles, set aside.
- In a separate large bowl, combine the shredded chicken and spices. Add black beans, creamed corn, 1/2 cup Monterey Jack cheese, 1/2 cup Mexican blend cheese, and green enchilada sauce.
- Pour the chicken mixture into the greased casserole dish and spread evenly.
- Pour the cornbread batter evenly over the top of the chicken mixture.
- Bake for 25 minutes. Then add the remaining Monterey Jack and Mexican blend cheeses.
- Continue baking for another 15 minutes until the cheese begins to brown.
- Allow to cool and enjoy! Optional toppings: sour cream, cilanto, salsa, and avocado.