CHICKEN TAMALE CASSEROLE RECIPES

Steps:

• Lightly spray a 9 x 13 baking dish and set aside. Preheat oven to 400 degrees.
• In a large mixing bowl mix together Jiffy Corn Muffin mix, milk, egg, creamed corn, diced green chilies and 2 TBS taco seasoning. SEARCH my site for my Homemade Taco seasoning if you would like to make your own.
• Pour mixture into prepared baking dish and spread evenly. (The mixture will appear loose.) Bake in preheated oven for 20-25 minutes uncovered until top is not jiggly. NOTE: We are not fully cooking the corn bread mixture yet, just 1/2 way. It will finish cooking in the 2nd half of this recipe.
• Remove from oven and using a large straw poke holes all over the surface of the cornbread. (It will appear somewhat wet and that's fine.)
• Pour the enchilada sauce all over the cornbread getting into the holes as much as possible.
• Mix 1 TBS taco seasoning in with the 3 cups of cooked shredded chicken and spread evenly over the cornbread.
• Sprinkle with the shredded cheeses.
• Bake in oven at the same temperature of 400 degrees for 15-20 minutes until cheese has melted and is golden brown. Rest for 5 minutes before serving.
• Garnish with your favorite toppings. Enjoy.

Steps:

• Preheat the oven to 400 degrees F. 
• Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat. 
• Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. 
• Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.