I wanted my kids to have something other than peanut butter and jelly for their lunches. These muffin tamales have all of the flavor without the fuss. Try them alongside slow-cooked chili!
—SUZANNE CLARK PHOENIX, AZ
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 2 DOZEN
2 packages (8 1/2 ounces each) corn bread/muffin mix
1 can (14 3/4 ounces) cream-style corn
2 large eggs, lightly beaten
1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend, divided
1 1/2 cups chopped cooked chicken breast
3/4 cup red enchilada sauce
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 the chicken with the 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 13-15 minutes or until golden brown. Sprinkle the tops with remaining cheese. Bake for 3-5 minutes longer or until cheese is melted. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.