GREEN CHILE CHICKEN TAMALE BAKE

Green Chile Chicken Tamale Bake image

Provided by Stephanie Wise

Categories Entree

Time 55m

Yield 10

Number Of Ingredients 12

1 1/4 cups shredded Mexican cheese blend (5 oz)
1/3 cup milk
1 egg plus 1 egg white, beaten (about 1/4 cup eggs)
1 teaspoon ground cumin
1 pinch red pepper flakes
1 can (14.75 oz) cream-style corn
1 box (8.5 oz) corn muffin mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (10 oz) Old El Paso™ mild green chile enchilada sauce
3 cups shredded or chopped deli rotisserie chicken
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
Chopped green onions, chopped fresh cilantro and sour cream, for topping, if desired

Steps:

Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
Top with chopped green onions, chopped cilantro and dollops of sour cream.
To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I'd suggest baking it ahead of time in a non-glass dish--otherwise, you'll want to let the dish thaw for a bit before placing it in the oven so the glass doesn't run the risk of shattering.

Nutrition Facts : ServingSize 1 Serving