Almost rivaling my love of chocolate is my love for tamales. Yes, tamales. Homemade-from-scratch tamales take a considerable amount of time to make and who has hours to spend on tamales these days?
Finding this recipe at My Recipes I was happy to learn it originally appeared in Cooking Light magazine although I tweaked it in not-so-light cooking ways. Three out of four kiddos liked chicken tamale casserole making it a keeper. Serving eight, it was plenty for my family of six paired with salad and key lime pie for dessert (which is a light recipe). I even enjoyed leftovers for lunch the next day.
Chicken Tamale Casserole
4 oz Mexican blend shredded cheese
1/3 cup reduced-fat milk
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4 oz) can cream-style corn
1 (8.5 oz) box Martha White corn muffin mix
1 (4 oz) can chopped green chiles, drained
Pam cooking spray
1 (10 oz) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream (optional)
Spray 9 x 13 pan with cooking spray.
Preheat oven to 400 degrees.
Stir together 1/4 cup cheese, milk, egg, cumin, red pepper, corn, corn muffin mix, and chilis in a bowl.
Pour into pan and bake until cornbread is done, about 15 minutes.
Using a fork, poke holes across the top of the cornbread.
Pour enchilada sauce over cornbread.
Top with cooked chicken and remaining cheese.
Bake for an additional 15 minutes or until cheese melts.
Remove from oven and let cool for at least 5 minutes.
Cut into eight squares and top with sour cream.
For the original, and lighter version of Chicken Tamale Casserole visit My Recipes.