Chicken Tamale Casserole
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My husband had the flu this week and I served him Chicken Tamale Casserole. He sorta thought that was a mean thing for me to do.
In my defense, I asked him on Sunday if he had any special dinner requests for the week (he said no), and I did my grocery shopping Monday morning.
He came home sick and pukey and ouchy feeling on Tuesday. If he didn’t have the good grace to warn me that Mexican food would be a no-no for the week, how can he blame me?
So, I stuck with my original meal plan and I ate the crap outta some Chicken Tamale Casserole. He ate it, too, but he glared at me the whole time.
Which, let’s be honest, isn’t really anything new for me.
I have children. I tend to get glared at during most every meal. It’s part of being a mom.
My son and I scarfed this down, but Chaddy (the husband, who I am sure loves it that I call him Chaddy on the internet) ate a small portion (against his will, he says), and my daughter took her required 3 bites and asked for something else. Please don’t tell anyone, but I just gave her a box of graham crackers and called it a day.
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SaveChicken Tamale Casserole
Ingredients:
4 ounces Cheddar cheese, grated
4 ounces Monterey Jack or Pepper Jack cheese, grated
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (Jiffy works great)
1 (4-ounce) can chopped green chiles
1 (10-ounce) can red enchilada sauce
1 pound ground chicken (turkey or beef work just as well)
salt and pepper, to taste
fresh chopped cilantro or parsley, to taste
Directions:
Preheat the oven to 400 degrees.
Spray a 13x9 baking dish with cooking spray.
Combine the cheeses in a small bowl.
In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
Pour into the prepared pan and bake for 15 minutes or until just set.
While the cornbread is baking, cook your ground chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.
Remove the cornbread from the oven and pierce all over with a fork.
Pour the enchilada sauce over the corn bread.
Top with the chicken and remaining cheese.
Return to the oven for another 15 minutes.
Sprinkle with the chopped cilantro or parsley and serve.
recipe adapted from Cooking Light
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I could eat Mexican food any day, even while deathly ill. I mean…when I’m sick I NEED all that flavor to force its way to my taste buds and let me taste SOMETHING.
That sounds sooo good. I’m adding that to my list for next week.
Can’t wait to try but it was the all too familiar commentary that had me laughing and saying yep in making it! I agree id eat Mexican food all day everyday and I just don’t care if they go hungry anymore! The reason my husband cooks more often is because in not picky whereas he is! I was raised to clean my plate no matter what the dish!
I want!!!
Looks SUPERCALIFRAGILISTICEXPIALIDOCIOUS-LY WONDERFUL!
Yum, this looks so good! I’ve been needing some new recipes to rotate into the dinner routine!
I made this last night and can vouch – it’s delicious!! I didn’t have any creamed corn on hand so instead used a 10oz box of Green Giant nibblets in butter sauce and it came out fantastic! I also had to substitute beef for the chicken, which I think I may keep doing. This is absolutely a go to EASY dinner for me now!
Fixed this recipe with the beef……DELICIOUS!
yum! I found this through pinterest… your photo intrigued me. I will definitely be making this recipe in the near future!
Totally made this tonight and it was great. I swapped the creamed corn (didn’t have any) for some kernels and used all extra sharp cheddar cheese. My dad said, “This is like spaghetti on shortbread!” I can confirm that it does not taste like that and it is amazingly delicious.
First time poster, long time reader.
I picked up most of the ingredients to make this recipe for tonight but unfortunately I was unable to find a box of corn mix muffins. Would I be able to substitute it with a basic corn muffin recipe? If so, could you or someone else advise to how much corn muffin batter I should make. Would the recipe below suffice as a substitute, both taste and portion wise?
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
Thanks in advance.
Karly — April 3rd, 2012 @ 2:02 pm
@Rahim,
Hi there! I’m sorry you couldn’t find the muffin mix. It’s located right near the flour and boxed cake mixes in most grocery stores, for future reference.
As for your recipe, it sounds yummy, but I think it will make for a thicker cornbread base than the boxed mix does. That would be just fine, but you will likely need to adjust the baking time a bit. Otherwise, this recipe (http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502) is supposed to be a copycat recipe for the boxed mix. It should create the same amount that I used.
Hope you enjoy your dinner!
I sent this recipe to my mom a few days ago and we just had it for dinner tonight. It’s yummy! We served it with sour cream and guacamole
OMG I LOVE this! The whole pan was snarfed in two days and there are only 2 of us. *tiny amount of shame* I changed out the red sauce for green and I can’t wait to make it again. THANK YOU!!!
Karly — May 6th, 2012 @ 12:18 pm
@Tee,
Ooh, bet it was amazing with the green sauce!
I made this tonight for dinner. It was nom nom good! I served it with sour cream, and I bet it’s going to be even better tomorrow. Thanks for the recipe!
Made this, loved every bite of it, as did the family!!!!!!!!!!!!!!!
Similar to Cooking Light’s Version
Do you think this would freeze well. I think it sounds muy bueno but I can tell my husband would not eat it.
Karly — January 1st, 2013 @ 8:40 am
I haven’t tried it personally, but I think it would freeze wonderfully!
I’m wondering about making this with shredded chicken breast. Has anyone tried that yet?
Karly — January 24th, 2013 @ 10:58 am
Yep, works just fine!
this looks AMAZING! and I’m with you on the glares
my daughter, who I lovingly refer to as the fussy one, usually does not even take the three bites:)
Made this the other night but put a can of diced tomatoes in with the cooked turkey, simmered the excess juice out and it was absolutely delicious! Thanks for the great recipe!