Chicken Tamale Bake and My Homemade Taco Seasoning
  • ⅓ cup milk
  • 1 egg, lightly beaten
  • 1 can (14 ounce) cream of corn
  • 1 can (4 ounce) chopped green chilies, drained
  • 1½ tablespoons taco seasoning, divided (see my recipe below)
  • 2 cups (8 ounces) shredded Cheddar/Jack Cheese, divided
  • 1 box (8 ½ ounce) corn muffin mix (I used Jiffy)
  • 1 can (10 ounces) enchilada sauce
  • 3 cups shredded cooked chicken breast ( a rotisserie chicken works great)
  • Fresh chopped cilantro for garnish, optional
  1. Preheat oven to 400 degrees and grease a 9 x 13” dish.
  2. In a medium bowl, combine milk, egg, cream corn, chopped green chilies, 1 ½ teaspoons taco seasoning, and ½ cup of the cheese.
  3. Add the corn muffin mix and stir until just combined.
  4. Pour into greased 9 x 13” dish. spreading to evenly coat the bottom.
  5. Bake in the oven for 20 minutes.
  6. While the corn mix is baking, mix the chicken with the remaining 1 tablespoon of taco seasoning and about ¼ cup of the enchilada sauce from the can.
  7. When the corn is done, it will be barely set and still quite moist. Using a fork, pierce the entire surface, it may kind of stick to the fork. Pour the remaining enchilada sauce over the corn and use the back of a spoon to spread it evenly over the top.
  8. Evenly top with the chicken and then the remaining 1 ½ cups cheese.
  9. Return to the oven for 15 minutes until it is warm and cheese is melted.
Recipe by Sunflower Supper Club at