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Chicken Tamale Casserole

Delicious cheesy, spiced cornbread topped with enchilada sauce, shredded chicken, cheese and cilantro


Posted By: Leigh Anne Meeks
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Prep Time: 10 | Cook Time: 30-40 | Ready In: 40-50
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US Metric

4 oz cheddar cheese, grated

4 oz Monterrey Jack or Pepper Jack cheese, grated

1 egg

1 tsp ground cumin

1/8 tsp ground red pepper

1 (14 ¾ oz) can cream style corn

1(8.5 oz) box corn muffin mix

1 (4 oz) can chopped green chiles

1 (10 oz) can red enchilada sauce

1 lb ground chicken (turkey or beef work well too; I used shredded cooked chicken breast that I already had in the freezer, thawed)

Salt and pepper to taste

 

Fresh chopped cilantro or parsley to taste


Cooking Process:

Preheat oven to 400 degrees

Spray a 13 x 9 baking dish with cooking spray

Combine the cheeses in a small bowl

In a large bowl, stir together ¼ cup of the combined cheese, 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 cornbread

Top with the chicken and remaining cheese

Return to the oven for another 15 minutes

Sprinkle with chopped cilantro or parsley and serve

 

User Reviewsview all rating
Reviewed on: Jan 14, 2014 By
Easy and delicious. 4 year old loved it!
Comments:

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