If you love tamales, you are going to love this!1 cup shredded cheese (I use sharp cheddar)
1/3 cup milk
1 egg
1 t cumin
1/8 t ground red pepper
1 box corn muffin mix (such and Jiffy)
1 (15oz) can cream style corn
1 (4oz) can diced green chilies, drained
1 (10oz) can red enchilada sauce
2 cups shredded chicken (I used rotisserie)
Sour cream
Preheat oven to 400 degrees. Combine, 1/4 cup cheese, milk, egg, cumin, red pepper, muffin mix, cream corn, and chilies. Pour into a greased 9by13 pan. Bake for 15 minutes. Remove from oven and pierce surface with fork. Pour over 1/2 can enchilada sauce, top with chicken, pour the rest of the enchilada sauce over top of chicken. Top with remaining cheese. Bake for another 15 minutes. Let stand at least 5 minutes before cutting. Top with sour cream. Enjoy!!
*I actually used green chili enchilada sauce because that was all I had and it was delicious!! So you can go either way.
*From Tasty Kitchen.
1/3 cup milk
1 egg
1 t cumin
1/8 t ground red pepper
1 box corn muffin mix (such and Jiffy)
1 (15oz) can cream style corn
1 (4oz) can diced green chilies, drained
1 (10oz) can red enchilada sauce
2 cups shredded chicken (I used rotisserie)
Sour cream
Preheat oven to 400 degrees. Combine, 1/4 cup cheese, milk, egg, cumin, red pepper, muffin mix, cream corn, and chilies. Pour into a greased 9by13 pan. Bake for 15 minutes. Remove from oven and pierce surface with fork. Pour over 1/2 can enchilada sauce, top with chicken, pour the rest of the enchilada sauce over top of chicken. Top with remaining cheese. Bake for another 15 minutes. Let stand at least 5 minutes before cutting. Top with sour cream. Enjoy!!
*I actually used green chili enchilada sauce because that was all I had and it was delicious!! So you can go either way.
*From Tasty Kitchen.
Absolutely delish, but mine ended up just a mushy mess. I've had friends make it successfully..... Any ideas where I went wrong? Should the the bottom be mostly cooked through before adding the chicken and sauce?
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