Tuesday, April 6, 2010

RECIPE: Chicken Tamale Casserole

A while ago a friend of mine emailed me this recipe. Actually the recipe she sent was a little different so I modified it a little and tried it tonight. Dan the Man really liked it so I thought I'd go ahead and post it here. The original recipe came from Cooking Light, therefore it had fat-free milk, egg substitute and fat-free sour cream. None of those characters reside in my refrigerator, so I had to change things up a bit.

Seriously, can you imagine the Country Chicken Girl buying egg substitute? Let's get real, only the real thing here baby! What is egg substitute anyway? I know what it is, but I mean... what is it, really? What is it made out of?

Anyway, I think my substitutions worked out okay. Thanks for the recipe Linda! Sorry I had to change it, but you know... only real eggs here!

Chicken Tamale Casserole

1 cup shredded Mexican blend cheese
1/3 cup milk
1 egg
1 teaspoon cumin
1/8 teaspoon cayenne pepper (more if you like)
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken 1/2 cup sour cream

1. Preheat oven to 400 degrees.

2. Combine 1/4 cup cheese and next 7 ingredients in a large bowl, stirring just until moist. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.

3. Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheeses. Bake for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top each serving with sour cream.

I also served mine with shredded lettuce and salsa.

Here, have a bite! Yum, yum!

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