Muffin-Tin Tamale Cakes
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 1 can (14-3/4 ounces) cream-style corn
- 2 large eggs, room temperature, lightly beaten
- 1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
- 1-1/2 cups chopped cooked chicken breast
- 3/4 cup red enchilada sauce
- Preheat oven to 400u0b0. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.
- Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.
- Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
corn bread, creamstyle corn, eggs, cheese blend, chicken, red enchilada sauce
Taken from www.tasteofhome.com/recipes/muffin-tin-tamale-cakes/ (may not work)