Wednesday, June 12, 2013

Chicken Tamale Casserole


This recipe was adapted from here, since I rarely follow anything to a t. Plus it was missing onions. Mexican and Indian food to me needs onions.

What I had:

For the bottom layer:
  • Jiffy cornbread mix
  • 1 egg
  • 1 can creamed corn
  • 1 cup taco blend shredded cheese
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 1 tbsp cumin powder
  • 1/3 cup 2% milk
For the top layer:
  • 2 cans Costco brand cooked shredded chicken, drained
  • 1 medium onion, diced
  • 1 cup shredded queso blanco
  • 1 can enchilada sauce
  • cumin powder, garlic, salt and paprika to taste

What I did:
  • Started oven to preheat at 400 degrees
  • Mixed all the ingredients for the bottom layer and poured into a greased 9X11 pan
  • Baked for 28 minutes till the cornbread was pretty set. Doesn't have to be completely baked since it'll bake more with the second layer
  • Poked holes in it with a fork
  • Poured half the enchilada sauce over the cornbread
  • Mixed chicken and onion with all dry spices and spread evenly over cornbread
  • Poured remaining enchilada sauce over it
  • Sprinkled the queso blanco over eveything
  • Baked in oven for 15 minutes till cheese was bubbling

Verdict: Absolutely delicious. It didn't even need any salsa or hot sauce over it.

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