Since I'm not a big meat eater, I've been thinking of trying this with a refried bean or maybe just black bean topping one day. I haven't done it yet, but I'll report back and let you know how it is if I do. I hope you make this soon and enjoy it as much as I do!
|(Not my photo. Obviously. Do I look like I eat salad?)|
Chicken Tamale Casserole (Adapted from The Culinary Couple)
- 1 box of Jiffy corn muffin mix (or 1.5 c. of your favorite mix)
- 2 eggs, beaten
- 1/3 c. milk
- 1 15oz. can of creamed corn
- 2 4oz. cans of chopped green chilies, drained
- 2 ½ c. Pepper Jack cheese, grated
- ¼ T. chili powder
- ½ T. cumin
- 1 10oz. can of green enchilada sauce (or red - you do you!)
- Meat from 1 rotisserie chicken, (or 2 chicken breasts, grilled and seasoned)
Preheat oven to 400 degrees.
Fold eggs, milk, and creamed corn into corn muffin mix. Add green chilies, ½ c. of the grated cheese, chili powder, and cumin combine. Pour into a greased one 9×13 or two 8×8 inch baking dishes. (If you go the 8×8 route, you can bake one / freeze one for later.) Bake for 30 minutes, or until the middle of the mix is firm. It will still be super moist, so don’t rely on the toothpick trick. You’re just looking for it to not be jiggly anymore.
While the tamale base bakes, you can either grill your chicken breasts (I like to grill them with Tony Chachere’s) and shred them, or shred the meat off your rotisserie chicken.
When the tamale base has baked, pierce it all over with a fork. Pour the majority of the enchilada sauce over the tamale base, then top with shredded chicken and remaining 2 c. of cheese. Drizzle the remaining sauce over the whole thing.
From there, you can either bake it all immediately for 20 minutes at 400 degrees, or you can wrap and freeze it. To bake from frozen: remove all plastic wrap and cover with aluminum foil. Bake at 400 degrees for 40 minutes, or until heated through.