Chicken Tamale Casserole

Chicken Tamale Casserole

I’ve shared this recipe before as one of my “Book Club Cuisine” suggestions for “Love in the Time of Cholera,” but today I decided to take a shot at making it myself. I’ve said it once, and I’ll say it again, I’m crazy for tamales! This is kind of a reimagined version of the classic dish, but just as good, in my opinion. Think tamale lasagna. Definitely comfort food with a kick!

The base of your casserole is corn bread mix with creamed corn, spices and green chiles. Once your bottom bread bakes, layer on the meat of the dish: shredded chicken, enchilada sauce, more spices, and then top it all off with another layer of corn bread batter. Now that’s a pretty saucy pie! A friend shared this idea with me and I’m fairly certain this recipe is going to be on repeat in our household. My husband loves it, or at least he humors me by eating seconds and leftovers! I hope you enjoy it as much as I do!
Tamale Casserole

Chicken Tamale Pie
Adapted from recipe, courtesy Erin Johnson
INGREDIENTS
⅓ cup of milk
1 egg
1 ½ tablespoons of taco seasoning
¼ teaspoon of ground cumin
1 14 ¾ ounce can of cream style corn
1 box of Jiffy cornbread muffin mix
1 4 ounce can chopped green chiles
1 10 ounce can of red enchilada sauce
2 cups of shredded cooked chicken breast
¾ cup of shredded cheese (i used mexican style pre-shredded)
cilantro for topping
PREP
1. Preheat oven to 400 degrees.
2. Combine the first 7 ingredients (milk through green chiles) using only ½ tablespoon of taco seasoning, in a large bowl stirring until just moist. Pour a little more than half of mixture into a pie plate coated with cooking spray. Reserve the rest.
3. Bake at 400 degrees for 20-30 minutes. While corn is baking toss the cooked chicken breast with 1 tablespoon of taco seasoning.
4. When corn is done baking it will be just barely set and golden brown. Liberally piece the entire top with a fork. Pour enchilada sauce over the top, layer on the chicken and sprinkle the top with the cheese. Coat with remaining corn bread mixture. Bake for 20-25 minutes until top layer is golden. Remove from oven and let it set for 5 minutes. Sprinkle top with cilantro.

This post featured on: Premeditated Leftovers

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10 thoughts on “Chicken Tamale Casserole

  1. This looks wonderful! Way more my style than wrapping up the tamales one by one (and way less messy for a mess-prone gal like me). Comfort food sounds good to me – we’re freezing up in AK unlike the rest of the country.

    Hope you’ll swing on by my newly launched SalmonAtSeven.com and enter my launch giveaway! 🙂 xoxo

  2. This looks wonderful! Way more my style than wrapping up the tamales one by one (and way less messy for a mess-prone gal like me). Comfort food sounds good to me – we’re freezing up in AK unlike the rest of the country.

    Hope you’ll swing on by my newly launched SalmonAtSeven.com and enter my launch giveaway! 🙂 xoxo

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