Easiest Ever One-Dish Chicken Tamales

This is a FAVORITE dish at our house!

Makes: 8 servings    Prep: 15 min.    Bake: @ 400 for 40 min.    Cool: 10 min.

• 1 pkg. (8 1/2 oz.) corn muffin mix (such as Jiffy)
• 1 can (14 3/4 oz.) cream-style corn
• 2 eggs, lightly beaten
• 1/2 c. milk
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 pkg. (8 oz.) shredded taco cheese blend (such as Sargento)
• 1 can (10 oz.) hot enchilada sauce (such as El Paso)
• 3 c. shredded cooked chicken, from rotisserie chicken
• 1 c. sour cream (optional)
• lime wedges (optional)

1. Heat oven to 400 degrees. Coat a 13 x 9 x 2 in. baking dish with nonstick cooking spray.
2. In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 c. of the cheese. Spoon into prepared baking dish. Bake at 400 degrees for 20 min.
3. Pierce casserole with a small knife in about 12 places and spread enchilada sauce over top. Scatter chicken and remaining c. of cheese over casserole; bake for 20 additional min.
4. Allow to cool for 10 min. and cut into 8 squares. If desired, serve with sour cream and lime wedges.

PER SERVING: 415 CAL; 20 g. FAT (9 g SAT); 27 g PRO; 36 g CARB; 1 g FIBER; 780 mg. SODIUM; 128 mg CHOL.