Tamale Casserole

Convenient corn muffin mix creates the base for this layered delight that preps in just 20 minutes.

Ingredients

• 1 lb. boneless chicken breasts
• 1 (15.5 oz.) jar chunky salsa
• 1 (8.5 oz.) pkg. corn muffin mix
• ½ cup milk
• 1 egg
• 3 cups spinach, coarsely chopped
• 4 oz. Monterey Jack cheese, shredded, 1 cup
• Fresh cilantro leaves (optional)

Instructions

1. Place chicken and half of salsa in bottom of 6-qt. slow cooker. Cover; cook on high until chicken is tender, 2–3 hrs. Transfer chicken to cutting board. Let cool slightly. Using 2 forks, shred chicken.
2. Heat oven to 400°F. Coat 2-qt. baking dish with cooking spray. In medium bowl, using spoon or rubber spatula, stir together muffin mix, milk and egg until blended, but not smooth. Spread in baking dish. Bake until toothpick inserted into center comes out clean, 12–14 min.
3. Spread remaining salsa over cornbread in baking dish. Top with spinach, then chicken mixture. Sprinkle with cheese. Bake until spinach is wilted, chicken is heated through and cheese is melted, 5 min. Heat broiler. Broil until cheese is golden brown, 2–3 min. If desired, serve sprinkled with cilantro leaves.