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.
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