Chicken Tamale Casserole

A co-worker of mine recently told me about this savory casserole/pie made of chicken, cheese, and enchilada sauce baked over cornbread. This recipe is a hybrid of Pioneer woman's Corn casserole recipe and also The Tasty Kitchen's version of Tamale Pie. It will be a hit for the whole family!

Photo: http://www.flickr.com/photos/71217725@N00/35249099/

 You'll Need:

• ⅓ cups Fat Free Milk
• 1 large egg
• 1-½ Tablespoon Taco Seasoning, Divided
• ¼ teaspoons Ground Red Pepper (cayenne)
• 1 can (14.5 Oz. Size) Cream Style Corn
• 1 box (8.5 Oz. Size) Corn Muffin Mix, Such As Jiffy
• 1 can (4 Oz. Size) Green Chiles
• 2 cups Cooked, Shredded or Ground Chicken Breast
• Salt And Pepper
• 1 can (10 Oz. Size) Authentic Red Enchilada Sauce
• ¾ cups Shredded Cheese
• Fresh Chopped Cilantro, for Garnish

Directions:

Preheat oven to 400°F.

In a large bowl, combine the milk, egg, 1/2 tablespoon taco seasoning, cayenne, corn, corn muffin mix, and green chiles. Stir until just moistened. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.

Bake at 400°F for 15 minutes.
While corn is baking, toss the cooked chicken in the remaining 1 tablespoon taco seasoning. Season with salt and pepper. When corn is done—it will be just barely set and golden brown—pierce entire surface liberally with a fork. Pour enchilada sauce over top. Top with chicken; sprinkle with cheese.

Bake at 400°F for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro.


Hope you enjoy this delicious creation some night soon... I know I'll be!

~Sizza