Muffin-Tin Tamale Cakes

Name: Muffin-Tin Tamale Cakes
Ingredients: 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

6 ingredients

3 steps

Ingredients

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

Directions

1

Preheat oven to 400°. 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.
2

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.
3

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.