Quick & Easy Tamale Casserole That Even Your Teens Will LovePosted: December 7, 2011
How did it get to be December 7th already? As the holiday marathon continues, my dinnertime mantra has become “tried and true with a pinch of easy”. I still have turkey leftovers from Thanksgiving bagged in 2 cup portions in the freezer for the “easy”, but the ubiquitous rotisserie chickens you can find at every grocery store keep this dinner solution just as simple.
My family gets excited when they hear that this entrée is on the menu. In fact, they don’t even turn up their noses when they learn that Tamale Casserole will also be a leftover dinner later in the week. Even though it may be new to you, I have tried it many times and trust me: it’s quick and easy, and your family will devour it.
- 1 1/2 cups 4-cheese Mexican blend cheese, divided
- 1/3 cup milk
- 1 egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4 oz.) can cream-style corn
- 1 (8.5 oz.) box corn muffin mix (I use Jiffy)
- 1 (4 oz.) can chopped green chiles, drained
- 1 (10 oz.) can red enchilada sauce
- 2 cups cooked and shredded chicken or turkey
- 1/2 cup sour cream (optional)
Preheat oven to 400° and coat 13 x 9–inch baking dish with cooking spray.
Stir together 1/4 cup cheese and next 7 ingredients in a large bowl just until moist, then pour batter into prepared dish.
Bake for 20 minutes or until cornbread mixture is set. Pierce its entire surface liberally with a fork, then spread enchilada sauce evenly over it with a spatula. Cover sauce with meat, then scatter remaining 1 cup cheese over top. Return to oven for 15 minutes or until cheese melts. Remove from oven and let stand 5 minutes. Divide into 8 servings and, if desired, top each with 1 tablespoon sour cream.
Based on Chicken Tamale Recipe published by Risë Minton in Cooking Light, NOVEMBER 2008, and sent to me by myrecipes.com 4/30/2010.
Just add a side of fruit, and your family will be holiday happy!