Wednesday, March 9, 2011

Chicken Tamale Casserole

I don't usually make casseroles. I'm not sure why. I don't have anything against them, but they usually don't appear on my menu. I saw this recipe a while back and bookmarked it because something about it called out to me.

I am really glad I saved it... it was delicious! It is definitely a convenient, easy meal, but isn't that the point of a casserole? I wasn't exactly like a tamale, but it was so good and a keeper!


Chicken Tamale Casserole

1 cup shredded cheddar cheese, divided
1/3 cup milk
2 eggs
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4 ounce) can cream style corn
1 (8.5 ounce) 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 (optional)

Preheat oven to 400°.

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.


The McBride Family said...

Yum I haven't made a casserole in a while either. That looks good! Definitely trying it out! :)

Julie said...

Looks wonderful, bet it would be great for a potluck!

Coleen's Recipes said...

This sounds fantastic!! I can see it doubled in a big sheet pan for a potluck. Thanks for sharing.

teresa said...

yuuum! i don't do casseroles often either, but i'd happily put this together, delicious!

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