Saturday, September 11, 2010

Chicken Tamale Casserole

My sister-in-law Ann found this recipe from Cooking Light and prepared it for us at a family gathering a while ago. Everyone really liked it and I finally got around/remembered to give it a try. Don't worry, we took all the 'Light' stuff out it so it's good to go!

Chicken Tamale Casserole
adapted from Cooking Light

1 c shredded cheddar cheese
1/3 c milk
1 egg
1 t cumin
1/8 t cayenne pepper
1 can cream style corn
1 box jiffy corn muffin mix
1 can enchilada sauce
2 c cooked shredded chicken breast

toppings-sour cream, tomatoes, avocado, salsa, black olives, cheese, etc.

Combine 1/4c cheese and the next 6 ingredients in a large bowl, stirring just until moist.
Pour mixture into a greased 9x13 dish and bake at 400 degrees for 15 or until set.
Pierce surface liberally with a fork and pour desired amount of enchilada sauce over the top.
Top with shredded chicken and remaining cheese.
Bake for another 15 minutes.
Serve and top with favorite toppings.


Brea said...

mmmmmmm... mmmmmm.

Just the toppings alone are like dessert for me. And then I'd probably actually want dessert so i'd choose your peanut butter fudge something-or-rather.

Again, mmmmmmmmm...

Mom Judy said...

We served this at camp this year in big quantities and it was a hit and so easy too.