Title: Chicken tamale pie
 Categories: Chicken, Mexican, Casseroles
      Yield: 6 Servings
 
  8 1/2 oz Corn muffin mix
      1 c  Cheddar or Monterey Jack;
           -shredded
  1 1/2 c  Chicken or turkey; cooked
           -shredded
 10 3/4 oz Cream of chicken soup
      4 oz Chiles, green; chopped
      1 c  Corn, whole kernel
    1/2 c  Scallions; chopped
      1    Garlic clove; minced
      1 ts Chili powder
 
  Prepare muffin mix as directed on package, adding 1/2 cup of the
  cheese with the mix. Set aside. (Do not bake.)
  
  Cook and stir chicken, soup, chilies, 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.