Chicken Tamale Casserole
I’m always searching for simple and easy weeknight dinner recipes that will sustain my family and keep them happy, which is the reason I LOVE this super easy and absolutely cheese Chicken Tamale Casserole! It combines all of the flavors of those believable tamales into an easy casserole dish that takes less than one hour from start to finish. Since I’m a significant fan of everything Mexican nourishment, I had no doubts that this casserole dish would come in as a success. When the base is finished cooking you simply pour some of your favorite enchilada sauce wherever all through the top. Toss on a some shredded chicken and a little more cheese, by then let it finish getting ready in the stove till it’s fair a bubbly all over the place.
Whenever I make Mexican nourishment it’s always garnished with fresh diced tomatoes, shredded lettuce, sliced black olives, hacked green onions, cilantro… I basically go firm. That is because the more vegetation I put on my plate, the more complete the feast becomes. At any rate that is how I see it. So while it’s a great dinner straight out of skillet… I lean toward mine topped with all of the trimmings.
Basically this Chicken Tamale Casserole gets 5 stars from this household, and it’s definitely a recipe we will put in our turn frequently.As you know I just came back from NYC just because. This is the thing that I cherished about it; I felt the city when all is said in done was driven, fiery… everyone seemed like they were in transit to something important and life developing.
I’m sure that pace can get tiring sooner or later, but for the four days, I was there I esteemed it.
Since I was there for my husband’s MBA program we visited the Google Headquarters, WeWork, Getty Images, NFL headquarters, and visited the United Nations.
Any possibility we could discover we discovered something good to chow on. For reasons obscure, we didn’t find any good Mexican nourishment.
I’m not saying it doesn’t exist but we didn’t discover it. When I came all the way back I was seriously aching for Mexican nourishment. We eat it in any event two times for every week and I was encountering major withdrawals.
This Chicken Tamale Casserole is sufficiently smooth to urge your kids and sufficiently spicy to keep the adults interested.
All of you, the crust is a soft version of cornbread like this Corn Souffle cooked just enough so that it holds together but soft enough that you accept you’re eating something incredibly liberal. The crust comes together quickly with some Old El Paso green chiles, cornbread blend, creamed corn, sour cream, egg, and cumin.
Chicken Tamale Casserole
- 1/4 cup sour cream
- Toppings: sour cream diced avocado, diced tomatoes, cilantro
- 1 14 3/4-oz can creamed corn
- 1 teaspoon ground cumin
- 2 cups shredded cooked chicken rotisserie chicken works well here
- 1 10-oz can Old El Paso red enchilada sauce
- 1 egg
- 1 8.5-oz box corn muffin mix
- 1 1/2 cups shredded Mexican blend cheese divided
- 1 4.5-oz can Old El Paso chopped green chiles
- Preheat oven to 400 ° F and spray a 9x13 baking dish with cooking spray.
- In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
- Bake for 20-25 minutes or until edges are golden brown and the middle is set.
- Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
- In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
- Bake for 5-10 minutes or until cheese is melted.
- Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.