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Chicken Tamale Bake
Ingredients
  • 1 large egg, lightly beaten
  • 1 can (14-¾ ounces) cream-style corn
  • 1 package (8-½ ounces) cornbread/muffin mix
  • 1 can (4 ounces) chopped green chiles
  • ⅓ cup 2% milk
  • ¼ cup shredded Mexican cheese blend
  • subheading: TOPPING:
  • 2 cups coarsely shredded cooked chicken
  •  
  • 1 can (10 ounces) enchilada sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon onion powder
  • 1-¾ cups shredded Mexican cheese blend
  • Optional: Chopped green onions, tomatoes and avocado
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