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Chicken Tamale Casserole

Deborah, Taste and Tell
  • 50 minutes
  • Serves 8

INGREDIENTS

1 cup

shredded cheddar cheese, divided

1/3 cup

milk

2

eggs

1 tsp

ground cumin

1/8 tsp

ground chili powder

1 14 3/4 ounce can

cream style corn

1

box corn muffin mix

1 4 ounce can

chopped green chilies

1 10 ounce can

red enchilada sauce

2 cups

shredded cooked chicken breast

1/2 cup

sour cream (optional)

cilantro (optional)