Another great option for your leftover rotisserie chicken! This is the perfect dish for during the week and something your kids will love, who doesn’t love Tamales! Easy to throw together and enough for a crowd. The sweetness of the cornbread contrast nicely with the coolness of the lettuce and tomatoes, a dollop of sour cream is a must!
- 1 package (8.5 oz.) Jiffy corn muffin mix
- 1 can (14.75 oz.) cream corn
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1 tsp. Chile powder
- 1/2 tsp cumin
- 2 cups shredded Mexican cheese (divided)
- 1 1/2 cup enchilada sauce
- 3 cups shredded left over rotisserie chicken
Optional for toppings:
- Sour cream
- diced tomato
- shredded lettuce
- chopped avocado
- more cheese
Preheat oven to 400 degrees. Lightly spray a 9 x 3 inch casserole dish with non stick cooking spray.
In a large bowl, combine the corn muffin mix, cream corn, eggs, milk, Chile powder, cumin and 1 cup of cheese. Stir until well mixed and then pour into the casserole dish. Bake for 20 minutes.
Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake uncovered for an additional 20 minutes.
Let cool for 10 minutes before slicing. Serve with your choice of toppings and a side of shredded lettuce and diced tomatoes & add a little more enchilada sauce on top! Enjoy! (Serves 6-8)