Chicken Tamale Bake

Who made up the term "lazy days of summer"?  Seriously?  Did they have kids? AH! My days have been anything but lazy around here.   Whew...only how many days until Fall?  Just kidding...kinda.

My cooking/baking schedule is also a bit screwy around here. So, getting new dishes or old dishes cooked up seems to be a thing on the fly.  And computer time?  Forget it.  I am thinking of posting a sign up sheet for it.  (Mph...not a bad idea?)

I did manage to whip a new recipe last though.  It is quite tasty and can be spiced up or spiced down, depending on your taste.  Chicken.Cheese.Corn Bread.  Lots of good stuff. 

It has the great taste of a chicken tamale/enchilada without the huge task of making them.

{A few notes of mine}  You can also add cream corn(14.75oz can) to the corn bread base, I omitted it on ours.  Also, if you need to 'spice down' your enchilada sauce, add a bit of sour cream to the sauce. You still have the great enchilada sauce taste without the bite.

Adapted From & Original Adapted From 

Ingredients:
1 lb shredded cooked chicken
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack, Pepper or Colby cheese
1/3 cup milk
1 egg
1 tsp cumin
1-8.5 oz box corn muffin mix ( I used Jiffy)
1-10oz can enchilada sauce
1/8 tsp ground red pepper

Directions:
Preheat oven to 400 degrees. Spray 9 x 13 pan with non stick cooking spray.  In a mixing bowl, mix cheddar and Monterrey Jack cheese.  Set aside.  In another bowl, mix muffin mix, egg, milk, cumin, red pepper and 1/4 cup of cheese mixture. Pour in to prepared pan. Bake for 15 minutes or until set.  Once baked, remove from oven, poke several holes in it with a fork.  Pour enchilada sauce over corn bread base. Top with chicken and remaining cheese.  Bake for another 15 minutes

Linking up at: Newlyweds Recipe Linky