MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Tamale Casserole
Categories: Vegetables, Poultry, Cheese, Breads, Herbs
Yield: 8 servings

1 lg Egg; lightly beaten
14 3/4 oz Can cream-style corn
8 1/2 oz Box cornbread/muffin mix
4 oz Can chopped green chilies
1/3 c Milk
1/4 c Shredded Mexican cheese
- blend

MMMMM--------------------------TOPPING-------------------------------
2 c Coarse shredded, cooked
- chicken
10 oz Can enchilada sauce
1 ts Ground cumin
1/2 ts Onion powder
1 3/4 c Shredded Mexican cheese
- blend

MMMMM--------------------------OPTIONAL-------------------------------
Chopped green onions
Tomatoes
Avocado

Set oven @ 400oF/205oC.

In a large bowl, combine the first 6 ingredients; stir
just until dry ingredients are moistened. Transfer to a
greased 13" X 9" baking dish. Bake until light golden
brown and a toothpick inserted in center comes out
clean, 15-18 minutes.

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 cornbread layer; sprinkle with cheese.

Bake until cheese is melted, 10-12 minutes longer. Let
stand 10 minutes before serving. If desired, top with
green onions, tomatoes and avocado.

Jennifer Stowell, Deep River, Iowa

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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... Since tomatoes are fruit, ketchup must be a smoothie.
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