Chicken Tamale Casserole
From Cooking Light
As a general rule, I have a tendency to underestimate and over-commit in the kitchen. For example, I ALWAYS choose bowls that are too small, recipes we don’t have time to make, 1 more dish than two people can really cook at once and items that cannot possibly thaw out in time for dinner. So this weekend, whilst driving home from a long, tiring, and way too fun weekend in Cincinnati for the wedding of two of our closest friends I had to make a very VERY conscious effort to think of a dinner recipe that we could honestly handle on too little sleep and a serious hangover. First I thought about enchiladas. But the rolling…that could take time. I re-read a tamale recipe I’ve been dying to make for the 100th time, and for the 100th time came to the conclusion that tamales look very daunting to make. So I took to Google, and finally, after a great deal of deliberation (aka killing time during the oh-so-exciting Indiana portion of the drive), I stumbled upon this beauty. I read the recipe to the more sensible half of the HMK, and even he had to agree it sounded pretty darn easy. So we hit the grocery store on the way into town for the 5 or 6 missing ingredients, and before we knew it we were chowing down on this tamale casserole. And not only was it delicious, but it made amazing leftovers that have been serving me very well as both breakfast and lunch this week!
- 1 cup Mexican blend shredded cheese, divided
- 1/3 cup milk
- 1 egg
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1 cup canned cream-style corn
- 1, 8.5-oz box corn muffin mix (we used Jiffy)
- 1 4-oz can chopped green chiles
- 1, 10-oz can red enchilada sauce (we used the hot variety, but mild is fine too)
- 3 cups chicken, shredded (we shredded a whole pre-cooked roaster chicken from the grocery store, combining the dark and light meat gave us the 3 cups we needed plus a little extra to save)
- 1/2 cup white onion, diced
- 1/2 cup sour cream, for serving
- Preheat oven to 400 degrees.
- Combine 1/4 cup cheese, milk, egg, cumin, cayenne, corn, muffin mix and chiles in a large bowl, stirring just until moist.
- Pour batter into a greased 13×9-inch baking dish.
- Bake 20-25 minutes, or until a toothpick comes out of the center clean.
- Remove from oven and pierce surface liberally with a fork.
- In a medium bowl combine chicken, enchilada sauce and onion.
- Spread chicken mixture over cornbread layer.
- Top with remaining 3/4 cup cheese.
- Bake 15 minutes at 400 degrees.
- Top each serving with a dollop of sour cream.