So when I saw this recipe for tamale casserole, I was pretty intrigued. I have never had tamale pie or casserole, but after checking the ingredients, I decided it couldn't be bad and thought I'd give it a whirl.
I'm so glad I did. This was GOOD. Plus, it's from Cooking Light, so bonus points for being "healthy!"
Chicken Tamale Casserole
recipe adapted from Cooking Light
1 cup Mexican blend cheese, divided
1/3 cup milk
1 egg, beaten
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (I used regular black pepper)
1 (14 3/4-ounce) can cream-style corn
1 box corn muffin mix
1 (4-ounce) can chopped green chilies, drained
cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream
 |
| Preheat the oven to 400 degrees. |
 |
| Combine 1/4 cup cheese and next seven ingredients (through chilies) in a large bowl, stirring until just moist. Pour mixture into a greased 13 x 9-inch baking dish. |
 |
| Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork. Your kitchen is probably smelling pretty good right now. |
 |
| Pour enchilada sauce over top, then top with chicken. Sprinkle with remaining 3/4 cup cheese. Bake for 15 more minutes. |
 |
| Remove from oven and let stand for 5 minutes. Top with sour cream. |
Reviews From the Peanut Gallery
Me: 5 out of 5 stars! Love this! I wouldn't say that it tasted like a real tamale, but man, was it good. I used Jiffy cornbread mix, which was a little sweeter. I'm going to try the recommended Martha White brand next time.
Andy: 5 out of 5 stars. Definitely a keeper. He'd like it a little spicier (poor guy is married to a wimp), especially with the sweeter cornbread. He wants me to make just the cornbread mixture just like this the next time we have chili.
1 sweet somethings said:
Yum! That sounds delicious! I'm going to have to try this recipe!
Post a Comment