this again. I left out the cayenne, hoping to keep things mild for the gingersnaps, but it was still too spicy for their taste. So my husband and I ate our servings, then theirs! The tamale "crust" is soft and sorta mushy, but firmed up as it sat, so let the dish rest for a few minutes before serving and I think the "slices" will hold together better.
Update: I made this again, making sure to get mild enchilada sauce and mild diced chilies. I left out the cayenne again and the kids were able to eat it. Although my husband and I liked it much better with more of the spice.
1/3 cup milk
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper (I left this out for the kids)
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
3/4 cup shredded white cheese
cilantro and crumbled Cotija cheese for topping
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray. I used my pie plate, but it wasn't big enough to hold everything without spilling over (see photo above!). My round casserole dish is deeper and would have been a better choice.
Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.