1 cup Cheddar cheese, grated
1 cup Pepper Jack cheese, grated
1/3 cup milk
1 teaspoon ground cumin
1/8 teaspoon ground red pepper ( I used chili powder)
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (Jiffy works great)
1 (4-ounce) can chopped green chile's
1 (10-ounce) can red enchilada sauce
1 pound shredded or chopped chicken
salt and pepper, to taste
sour cream,lettuce.tomato's,cilantro optional
1.Preheat the oven to 400 degrees.
2.Spray a 13x9 baking dish with cooking spray.
3.Combine the cheeses in a small bowl.
4.In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chile's. Stir until just combined.
5.Pour into the prepared pan and bake for 15 minutes or until just set.
6.While the cornbread is baking, cook your chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.
7.Remove the cornbread from the oven and pierce all over with a fork.
8.Pour the enchilada sauce over the corn bread.
9.Top with the chicken and remaining cheese.
10.Return to the oven for another 15 minutes.
* I thought that this was pretty good. Nothing compares to a real tamale but it had similar flavors and the family liked it. It was super easy to make and that's always good in my book. This is a great basic recipe that you could add and mix up the ingredients to make it work to your taste. Use some pork or beef instead of chicken? Its a great basic recipe I give it a 4 1/2