Chicken Tamale Bake

Chicken Tamale Bake

from theskinnyishdish.com
45 min

Ingredients

  • 1- 8.5 oz box Jiffy Cornbread mix
  • 1/2 cup skim milk
  • 1 large egg
  • 1 tbsp taco seasoning
  • 1- 4 ounce can green chiles
  • 1- 15.5 ounce can Pinto Beans (drained, but not rinsed)
  • 1- 15 ounce can corn (drained)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp kosher salt
  • 2 cups shredded chicken breast (I used Rotisserie chicken breast )
  • ⅛ tsp cayenne pepper (optional for an extra kick)
  • 2- 10 ounce cans red enchilada sauce
  • 1/2 cup shredded Cheddar cheese made with 2% milk
  • cooking spray
  • chopped cilantro
  • light sour cream
  • pickled Jalapeños
  • chopped tomatoes
  • lettuce

Directions

  1. 1

    Preheat oven to 400 degrees.

  2. 2

    In a bowl add cornbread mix, milk, egg, taco seasoning, corn, and green chiles. Stir together. Pour mixture into a 9x13 casserole dish that's been sprayed well with cooking spray.

  3. 3

    Bake, uncovered, for 25 minutes. While the cornbread mixture is baking. Season the chicken and pinto beans with garlic powder, onion powder, salt, and cayenne pepper (if using).

  4. 4

    When the cornbread mixture is done baking poke a bunch of holes into it and pour one can of the enchiladas sauce on top then add the chicken and beans on top followed by the second can of enchilada sauce and cheese.

  5. 5

    Place bake into the oven, uncovered, for about 12-15 minutes. Slice into 6 servings and top each serving with whatever toppings you desire. Enjoy!