Saturday Night Chicken Tamale Casserole – Easy To Make And Even Easier To Eat!
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I love making casseroles such as this chicken tamale bake. It’s loaded with tender chunks of juicy chicken, lots of cheese, and those spicy Mexican seasonings that we all know and love.
Check out what my pals over at Bless Us O Lord had to say about this recipe:
I love it when I find a new recipe for chicken. Chicken breasts are often on sale, white meat is low in fat, the kids like it, and I can keep large quantities in the freezer to use with pantry staples. This recipe is a perfect fit for us. It was easy, inexpensive, low in fat, used pantry staples, and it was very tasty.
Easy and inexpensive are two of the qualities I look for in a spectacular casserole. As a busy mom, I don’t always have time to fiddle in the kitchen for hours upon hours. It’s recipes like this that make my life a touch easier.
Ingredients
1 1/2 cup Kraft shredded Mexican blend cheese
1/2 c. milk
1 egg
1 t. McCormick cumin
1/8 t. ground red pepper
14 oz can creamed corn
2/3 c. Bisquick
3/4 c. masa harina (substitute plain cornmeal if you don’t have masa on hand)
4 oz can green chiles, drained
(2) 10 oz cans enchilada sauce
2 boneless, skinless chicken breasts, shredded (equivalent — about 3 cups chicken)
1/2 c. Daisy low-fat sour cream for serving
Instructions:
Preheat oven to 400 degrees F. (If you are poaching your chicken breasts, start them now.)
Combine 1/4 c. cheese, milk, egg, cumin, red pepper, creamed corn, bisquick, masaharina, and chiles in a large bowl, stirring until moist. Spray a 13 x 9 pan with cooking spray and spread corn bread mixture to the edges. Bake for 15 minutes.
In the meantime, poach chicken and shred.
When cornbread is baked, remove from oven and pierce entire surface with a fork. Pour one can of enchilada sauce over the top. Top with chicken, then other can enchilada sauce (omit second can if you want a less-saucy casserole). Sprinkle with remaining cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Serve with sour cream.
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Quick tip: Serve this casserole with your favorite taco condiments like salsa, sour cream, and jalapenos.
Thanks to Bless Us O Lord for this amazing recipe.