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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken Tamale Casserole   
    Categories: Vegetables, Poultry, Cheese, Breads, Herbs   
         Yield: 8 servings   
       
         1 lg Egg; lightly beaten   
    14 3/4 oz Can cream-style corn   
     8 1/2 oz Box cornbread/muffin mix   
         4 oz Can chopped green chilies   
       1/3 c  Milk   
       1/4 c  Shredded Mexican cheese   
              - blend   
      
   MMMMM--------------------------TOPPING-------------------------------   
         2 c  Coarse shredded, cooked   
              - chicken   
        10 oz Can enchilada sauce   
         1 ts Ground cumin   
       1/2 ts Onion powder   
     1 3/4 c  Shredded Mexican cheese   
              - blend   
      
   MMMMM--------------------------OPTIONAL-------------------------------   
              Chopped green onions   
              Tomatoes   
              Avocado   
       
     Set oven @ 400ºF/205ºC.   
        
     In a large bowl, combine the first 6 ingredients; stir   
     just until dry ingredients are moistened. Transfer to a   
     greased 13" X 9" baking dish. Bake until light golden   
     brown and a toothpick inserted in center comes out   
     clean, 15-18 minutes.   
        
     In a large skillet, combine chicken, enchilada sauce,   
     cumin and onion powder; bring to a boil, stirring   
     occasionally. Reduce heat; simmer, uncovered, 5 minutes.   
     Spread over cornbread layer; sprinkle with cheese.   
        
     Bake until cheese is melted, 10-12 minutes longer. Let   
     stand 10 minutes before serving. If desired, top with   
     green onions, tomatoes and avocado.   
        
     Jennifer Stowell, Deep River, Iowa   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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