Have you ever had leftover cooked chicken that you didn't know what to do with? Here is the perfect answer - a slightly spicy, Mexican casserole. I can't remember where I found this recipe, but it came together in minutes and baked for about 30 minutes, so dinner was on the table in no time!
Chicken Tamale Casserole
1 cup shredded cheddar cheese, divided
1/3 cup milk
1 tsp cumin
1/8 tsp ground red pepper
1 can cream style corn
1 (8.5 oz) box corn muffin mix
1 (4 oz) can chopped green chilies, drained
1 can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream (optional)
Preheat oven to 400 degrees.
Combine 1/4 cup cheese, and next seven ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into 9x13 baking dish, sprayed with cooking spray.
Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each piece with 1 tablespoon sour cream.