I have to say this was a mighty tasty little meal. I just loved the sweet corn and corn bread next to the spiciness of the enchilada sauce and pepper Jack cheese.
I think that the canned enchilada sauce has a “tinny” flavor.
But hey, it is okay if you use it, I won’t tell.
Let me show you just how easy this little casserole is to put together.
To make things even easier, use a market roasted chicken.
Mix together 1/4 cup of the pepper Jack cheese, 1/4 cup of the cheddar cheese, milk, egg, cumin, ground red pepper, creamed corn, muffin mix and the chopped green chilies.
Pour the mixture into a prepared 9×13″ pan.
Evenly distribute the batter onto the bottom of the pan and bake in your pre-heated 375 degree oven for about 15 minutes.
Once the batter is lightly golden brown and set, poke the entire surface “liberally” with a fork. We want all that delicious enchilada sauce to seep through.
Pour the enchilada sauce over the top of the muffin/corn mixture. If you make your own enchilada sauce, it will be about 1 1/3 cup.
Now top with the shredded chicken.
Top that with the remaining cheddar and pepper Jack cheese. Bake for an additional 10-15 minutes, or until the cheese melts and the chicken is heated through.
This really was quite tasty, and easy to boot! Serve with a green salad and you are good to go!
Chicken Tamale Casserole
Adapted from a recipe found on myrecipes.com
1 cup freshly shredded sharp cheddar cheese
1 cup freshly shredded Pepper Jack cheese
1/3 cup milk
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (optional)
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) bo corn muffin mix
1 (4-ounce) can chopped green chiles
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
You can make your own from this recipe
2 cups shredded cooked chicken breast (from a market roasted chicken)
Shredded lettuce (all optional of course)
Pre-heat the oven to 375 degrees f.
Combine 1/2 cup cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9-inch baking dish coated with cooking spray.
Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle the remaining cheeses on top. Bake at 375 degrees for about 15 minutes or until the cheese melts. Remove from oven; let stand for 5 minutes. Cut into 8 pieces; top each serving with sour cream, guacamole and shredded lettuce or just eat it naked. Serves 8.