Chicken and Cheese Tamale Casserole
Chili-Roasted Zucchini and Onions
Ingredients
- 1 (8.5-oz) pkg cornbread mix
- 1 large egg
- ⅓ cup milk
- 1 (14.75-oz) can cream-style corn
- 1 (4-oz) can chopped green chiles
- 1 (8-oz) pkg shredded Mexican-blend cheese, divided
- 2 cups red enchilada sauce
- 1 deli rotisserie chicken, shredded
- 1 (8-oz) carton sour cream
- 3 green onions, sliced
Instructions
- Preheat oven to 400°F. Stir together cornbread mix, egg, milk, corn, chiles, and ⅓ cup cheese. Pour into a lightly greased 13- x 9-inch baking dish.
- Bake 15 to 20 minutes or until center is set. Poke holes all over cornbread; pour 1½ cups enchilada sauce over cornbread. Sprinkle with chicken, and drizzle with ½ cup enchilada sauce; sprinkle with 1⅔ cups cheese.
- Bake 10 to 15 minutes or until cheese is melted. Top with sour cream and onions.
Side Dish Ingredients
- 4 zucchini, sliced into ½-inch rounds
- 2 onions, cut into wedges
- 2 Tbsp olive oil
- 1 Tbsp chili powder
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a lightly greased rimmed baking sheet. Bake 20 minutes or until browned and tender.
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