Just tried this last weekend and we liked it. Gives the flavor and texture of tamales without making tamales.
(Adapted from Cooking Light recipe)
Chicken Tamale Bake
2 cups shredded Mexican cheese blend, divided (regular or reduced fat)
1/3 cup skim or 1% milk
1 large egg, lightly beaten (or substitute ¼ cup Egg Beaters)
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1 (14.75 oz) can of cream-style corn
1 package corn muffin mix
1 (4 oz) can diced green chiles, drained (optional)
1 (10 oz) can enchilada sauce
2 cups cooked shredded chicken breast
Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
In a large bowl, mix together 1/2 cup of the Mexican cheese, the milk, egg, cumin, pepper, corn, muffin mix, and green chiles in a bowl until combined. Pour the mixture into the prepared baking dish and bake for 15-20 minutes until the layer is set.
Using a fork, poke holes all over the surface of the corn cake layer. Pour the enchilada sauce over the top and spread across the surface of the corn cake. Sprinkle the shredded chicken evenly across the top and follow with the remaining shredded cheese. Return the dish to the oven and bake for another 15 minutes. Let cool 5 minutes before cutting into servings.