Tamale Casserole

If you love tamales, but want something faster that tastes just as good here is a recipe for you. It is wonderful. I have already made it two times in the last week and a half. It is a great combination of sweet, spicy and salty. 

Tamale Casserole (adapted from cooking light)

1/4 cup Shredded Cheese (you can use any kind you like this was the mexican blend)

1/3 cup milk (I use skim)

1/4 cup of egg beaters or 1 egg

1 tsp ground cumin

1/8 tsp red pepper flakes

1 (8.5 ounce) package of corn muffin mix (I like Martha white sweet corn mix pouches. It makes it sweeter)

1 (4 ounce) can of chopped green chiles, drained. 

Mix all the ingredients  together in a bowl then poor into a greased 9 by 13 in pan. Bake at 400 degrees for 15 to 20 minutes or until a tooth picks comes out clean. Poke holes, using a fork, all over. 

1 (10 ounce) can red enchilada sauce

2 cups of shredded cooked chicken, beef or pork

1 1/2 cups shredded cheese

Pour the enchilada sauce all over the bread making sure it soaks into the bread. Then spread the meat on top, then sprinkle with the cheese. Bake for 15 more minutes uncovered. Let sit 5 minutes before serving. Serve with sour cream and a side of chips. It is so wonderful and sweet.