Comfort food

This is one of Matt and I's favorite dishes, Chicken Tamale Casserole! I mean this is a hit and you must try it. I am not sure where I found the recipe and I am so sad I can not remember, but it is a keeper. This dish can be made all year long, but we tend to eat it more often in the Fall and Winter months. We love Mexican food so if you do as well, I can promise you this will be in your recipe box and on the menu at least once a month. Enjoy! TGIF!

Ingredients:
1 c 4-cheese Mexican blend cheese, 1/3 c milk, 1 egg, 1 tsp. cumin, 1/8 tsp. red pepper, 1 can cream-style corn, 1 (8.5oz) box corn muffin mix, 1 can chopped green chilies, drained, 1 (10oz) can red enchilada sauce, 1 cups shredded chicken, ½ c sour cream.

Combine 1/4 c cheese and next 7 ingredients (through chilies) in a large bowl

Stirring until moist

Pour mixture into a 13x9 inch baking dish coated with spray.

Bake 15 minutes or until set. Pierce entire surface liberally with fork

Pour enchiladas sauce over top.

Top with chicken

Sprinkle with remaining 3/4 c cheese

Bake 15 minutes or until cheese melts. Let stand 5 minutes. Top with sour cream.

Chicken Tamale Casserole

1 c 4-cheese Mexican blend cheese
1/3 c milk
1 egg
1 tsp. cumin
1/8 tsp. red pepper
1 can cream-style corn
1 (8.5oz) box corn muffin mix
1 can chopped green chilies, drained
1 (10oz) can red enchilada sauce
1 cups shredded chicken
½ c sour cream

Preheat oven to 400 degrees.

Combine 1/4 c cheese and next 7 ingredients (through chilies) in a large bowl, stirring until moist. Pour mixture into a 13x9 inch baking dish coated with spray.

Bake 15 minutes or until set. Pierce entire surface liberally with fork, pour enchiladas sauce over top. Top with chicken; sprinkle with remaining 3/4 c cheese. Bake 15 minutes or until cheese melts. Let stand 5 minutes. Top with sour cream.