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