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This makes a great base recipe to really get creative with. The recipe by itself is worth the try, but there’s a list of things that hubby and I discussed at dinner that would really take this casserole to the next layer. It would even make cute individual servings if you made them in muffin tins.

Chicken Tamale Casserole

(Adapted from taste and tell)


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1 cup shredded cheddar cheese, divided

1/3 cup milk

2 eggs

1 teaspoon ground cumin

1/8 teaspoon ground chili powder

1 (14 3/4 ounce) can cream style corn

1 (8.5 ounce) box corn muffin mix

1 (4 ounce) can chopped green chilies

1 (10 ounce) can red enchilada sauce

2 cups shredded cooked chicken breast

1/2 cup sour cream (optional)

cilantro (optional)


Preheat oven to 400°. Spray a 13×9-inch baking dish with cooking spray.


Combine 1/4 cup cheese and milk, eggs, cumin, chili powder, corn, corn muffin mix and green chiles in a large bowl, stirring just until moist. Pour mixture into the prepared dish.


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Bake at 400° for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top.


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Top with chicken; sprinkle with remaining 3/4 cup cheese.


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Continue to bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream and cilantro, if desired.

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