Lunch: Chicken Tamale Bake Recipe

Ingredients

1 large egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies
1/3 cup 2% milk
1/4 cup shredded Mexican cheese blend

Instructions

Preheat oven to 400 °. In a large bowl, combine the first six ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake 15-18 minutes or until light golden brown and a toothpick inserted in center comes out clean.
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 corn bread layer; sprinkle with cheese.
Bake 10-12 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.

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