Thursday, April 26, 2012

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!


 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


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!


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