I
really like making this dish a couple times during the winter months. It’s so
yummy and filling. I’ve never had real tamales so I can’t really compare these
to the real thing but we are big fans of this dish at our house.
I
really like how this recipe gives you the opportunity to play with the flavors.
The enchilada sauce can be red or green depending on your tastes. We like red
in our house. I usually have extra cooked chicken in the freezer because I like
to buy rotisserie chickens when I can get them for a great price. A classic
rotisserie chicken is wonderful but when I can find a southwest seasoned
chicken I’m all for throwing it into a dish like this.
Since
this a Cooking Light recipe the original recipe called for fat-free and low-fat
options for just about everything. I just use what we have. I hate buying a
whole container of something for just one recipe. A side salad and some fruit
make this into a perfect dinner.
Enjoy!
1
cup Mexican blend cheese, divided
1/3
cup milk
1
egg
1
teaspoon ground cumin
1/8
teaspoon cayenne
14
oz. cream-style corn
8.5
oz. box corn muffin mix
4
oz. can chopped green chiles, undrained
10
oz. enchilada sauce
2
cups shredded cooked chicken breast
½ cup
sour cream
Preheat
oven to 400°.
Combine
¼ cup cheese, milk, egg, cumin, cayenne, corn, corn muffin mix and green chiles
in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch
baking dish coated with cooking spray.
Bake
for 15 minutes or until set. Pierce entire surface liberally with a fork then pour
enchilada sauce over top. Top with chicken and sprinkle with remaining cheese.
Bake for 15 minutes or until cheese melts. Remove from oven and let stand for
five minutes. Cut into eight pieces and top each serving with one tablespoon
sour cream.
Adapted
from www.myrecipes.com/recipe/chicken-tamale-casserole-10000001854020/ratings/
No comments:
Post a Comment