Chicken Tamale Bake

I saw this recipe and knew it would be something Phil would like. I was right! It tastes very much like a tamale, just in a casserole form. The cornbread gets to the consistency of the tamale when baked with all the ingredients on top of it. I changed up the original recipe that I got from Let's Dish Recipes Blog, by adding black beans. I feel like any type of Mexican food I make anymore I add black beans to anymore. I absolutely love them. If you are in the mood for a stick to your ribs casserole this is a good one to make.

Chicken Tamale Bake
Adapted from Let's Dish Recipes

1 cup shredded cheddar cheese
1 cup shredded  Monterrey jack cheese
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 14oz can creamed corn
1 8oz box corn muffin mix
1 can chopped green chiles
1 10oz can red enchilada sauce
1 cup canned black beans
2 cups cooked chicken

Preheat oven to 400 degrees.

Spray and 9 x 13 inch baking dish with non stick cooking spray.

Combine cheeses in a bowl.

In a large bowl mix 1/4 cup of combined cheeses, creamed corn milk, corn bread mix, egg, red pepper and cumin.  Pour into prepared baking pan.

Bake for 15 minutes, or until just set.

Top with enchilada sauce. Top with shredded chicken, black beans, green chiles and cheese.

Bake an additional 15 minutes.

This recipe is linked on: Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday,  Kitchen Fun with my 3 Sons, Weekend Potluck,  Think Pink Sunday,  Sundae Scoop, Church Supper, Cream of the Crop,  Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Tempt My Tummy Tuesday, Tasty Tuesday Party, Talent Show Tuesdays, Show me What You Got Tuesdays, Share it Link Party, Tuesday Time Out