Hubby said I can make this again! 🙂 It’s a nice take on tamales.

Chicken Tamale Bake

1 large egg

14 ¾ oz cream style corn

8.5 oz pkg cornbread/muffin mix

4 oz chopped green chilies

1/3 c. skim milk

¼ c. shredded Mexican cheese blend

Topping:

2 c. chopped cooked chicken

10 oz enchilada sauce

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

¼ c. diced onion

1/3 c. whipped cream cheese

1 c. shredded Mexican cheese blend, divided

Preheat oven to 400⁰. In a large bowl, combine egg, corn, cornbread mix, green chilies, milk and cheese. Spray 13×9 with cooking spray and pour in cornbread mix. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes. In large skillet, combine chicken, enchilada sauce, cumin, paprika, chili powder, onion and whipped cream cheese. When well combined add ½ cup Mexican cheese and cook until melted. Spread over cornbread layer; top with cheese. Bake 10-12 minutes.

Yield: 6 servings.