Chicken Tamale Pie
1 (8 1/2 ounce) corn muffin mix
1 cup shredded cheddar or monterey jack cheese
1 1/2 chicken or turkey, cooked and shredded
1 (10 3/4 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chiles
1 cup whole kernel corn
1/2 cup scallions, chopped
1 garlic cloved, minced
1 teaspoon chili powder
Prepare muffin mix as directed on package, adding 1/2 cup of the cheese with the mix; set aside.
Cook and stir chicken, soup, chiles, scallions, garlic and chili powder in a large saucepan until heated through.
Spoon muffin mixture into a greased 2 quart casserole. Spoon hot soup mixture over muffin mixture to within 1/2" of the edge.
Bake at 350 degrees for 25 minutes or until cornbread is golden.
Top with cheese.