Muffin-Tin Tamale Cakes
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor of tamales without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
Ingredients
- 2 packages (8-1/2 ounces each) cornbread/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
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1Preheat 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.
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2Fill 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.
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3Bake 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.
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