Chicken Tamale Casserole
Chicken Tamale Casserole
This Chicken Tamale Casserole has a sweet cornbread crust topped with enchilada sauce and chicken. This Mexican dinner is a crowd pleaser!
Chicken Tamale Casserole in a Skillet made from scratch! Delicious cornbread crust topped with shredded chicken, enchilada sauce and loads of cheese, and clocking in at under 300 calories per serving!
I love love this chicken tamale casserole or pie or whatever you want to call it. I really do think that cornmeal is underrated. We need to cook more with cornmeal because look at the wonderful dishes you can create with it. Trust me when I tell you that this is a true comfort food. I’m talking lots of chicken, cheese and sauce, and lots of yumminess.
Adapted From : the-girl-who-ate-everything.com
Ingredients
3 cups shredded cooked chicken, from rotisserie chicken
14.5 oz cream-style corn
1 1/2 cups enchilada sauce
1/2 cup milk
2 eggs, lightly beaten
1/2 tsp cumin
2 cups taco cheese blend, shredded , divided
1 tsp chili powder
8.5 oz corn muffin mix, (such as Jiffy)
Optional Toppings:
sliced black olives
chopped green onions
sour cream
salsa
finely chopped cilantro
shredded lettuce
diced tomato
This Chicken Tamale Casserole has a sweet cornbread crust topped with enchilada sauce and chicken. This Mexican dinner is a crowd pleaser!
Chicken Tamale Casserole in a Skillet made from scratch! Delicious cornbread crust topped with shredded chicken, enchilada sauce and loads of cheese, and clocking in at under 300 calories per serving!
I love love this chicken tamale casserole or pie or whatever you want to call it. I really do think that cornmeal is underrated. We need to cook more with cornmeal because look at the wonderful dishes you can create with it. Trust me when I tell you that this is a true comfort food. I’m talking lots of chicken, cheese and sauce, and lots of yumminess.
Adapted From : the-girl-who-ate-everything.com
Ingredients
3 cups shredded cooked chicken, from rotisserie chicken
14.5 oz cream-style corn
1 1/2 cups enchilada sauce
1/2 cup milk
2 eggs, lightly beaten
1/2 tsp cumin
2 cups taco cheese blend, shredded , divided
1 tsp chili powder
8.5 oz corn muffin mix, (such as Jiffy)
Optional Toppings:
sliced black olives
chopped green onions
sour cream
salsa
finely chopped cilantro
shredded lettuce
diced tomato
Instructions
Number One, Preheat oven to 400 degrees F. Lightly spray a 9x13 inch casserole dish with non stick cooking spray, set aside.
Number Two, In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.
Number Three, Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.
Number Four, Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!
Notes:
Substitute the shredded chicken for equal amounts shredded pork or beef if desired.
Substitute the shredded chicken for equal amounts shredded pork or beef if desired.
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