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Chicken Tamale Casserole

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 12

INGREDIENTS

1 14 3/4 ounce can

creamed corn

1

box corn muffin mix

1 4.5 ounce can

Old El Paso chopped green chiles

1/4 cup

sour cream

1

egg

1 tsp

ground cumin

1 1/2 cups

shredded Mexican blend cheese (, divided)

2 cups

shredded cooked chicken ((rotisserie chicken works well here))

1 10 ounce can

Old El Paso red enchilada sauce

Toppings: sour cream (, diced avocado, diced tomatoes, cilantro)