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Tamale Casserole Recipe

Ingredients

Cornbread:
1 8.5 oz package of cornbread mix (small box of Jiffy)
1/4 cup corn
1/4 cup sour cream
1/4 cup heavy cream
4 oz can green chilies
1 egg

Chicken Mixture:
1 tablespoon oil
1/2 onion, chopped
3 cloves garlic, minced
2 cups cooked, shredded chicken
1 tsp chili powder
2 tsp kosher salt
1 tsp pepper
1 tsp cumin
Juice of one lime
4 oz can green chilies
1 (28 oz) can crushed tomatoes
1/2 cup whole corn kernels, frozen
1 (15 oz) can black beans, rinsed and drained

Top with:
sliced avocado
shredded cheese
lime
cilantro
hot sauce

Instructions

For the cornbread:
Preheat the oven to 400 degrees.
in a large bowl, mix all the ingredients for the cornbread together.
In a braiser or oven safe baking dish, add 1 tablespoon oil. Pour in the cornbread batter. Place in oven and bake for 20 minutes.

For the Chicken Mixture:
In a soup pot or large saute pan, heat oil over medium heat. Saute onion until soft, about 34 minutes. Add garlic and stir until fragrant (about 1 minute). Add shredded chicken and stir in chili powder, salt, pepper, cumin, lime juice, and green chilies. Saute for a few minutes allowing the aromatics to coat the chicken.

Add tomatoes and beans. Bring to a boil then turn the heat to low and simmer for 10 minutes.

Spread chicken mixture on top of cornbread. Add shredded cheddar cheese and place under broiler to allow cheese to get bubbly.

Remove. Serve with sliced avocado, shredded cheese, lime, cilantro, hot sauce.