Chicken Tamale Casserole
Ingredients:
1 cup shredded Mexican blend cheese
1/3 cup milk
1 egg
1 tsp cumin
1/8 tsp cayenne pepper
15 oz can cream-style corn
8.5 oz box corn muffin mix
4 oz can green chilies
10 oz can enchilada sauce
2 cups cooked chicken pieces
1/2 c sour cream
Directions:
Preheat oven or heat a large skillet (we'll use the skillet)
In a large bowl, combine ¼ of the cheese plus the milk, egg cumin, pepper corn muffin mix and chilies. Stir briefly, just to moisten. Pour into a large skillet or baking pan (maybe show the baking pan as an option, but we'll actually use the skillet because of oven filming issues)
Bake 15 minutes at 400. Poke surface of cheesy-corn bread with a fork and pour enchilada sauce over top. Top with cooked chicken pieces and the rest of the cheese. Cook/bake 15 minutes longer to melt cheese. Cut into 8 pieces and serve with sour cream.
Published 11/13/09
