Green Chile Chicken Tamale Bake

Steps

• 1

  Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.
• 2

  In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
• 3

  Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
• 4

  Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
• 5

  Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
• 6

  Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
• 7

  Top with chopped green onions, chopped cilantro and dollops of sour cream.
• 8

  To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I’d suggest baking it ahead of time in a non-glass dish--otherwise, you’ll want to let the dish thaw for a bit before placing it in the oven so the glass doesn’t run the risk of shattering.