Friday, June 22, 2012

Chicken Tamale Bake

I just haven't been cooking much this summer.  It seems like no one is ever  home!  I did find this recipe over at The Daily Smash 101.  It reminded me of the Mexican Cornbread that my family loves so I gave it a try.  We enjoyed it.  The Daily Smash thought it was a good weekday meal and gave it a 4 1/2 rating.  I can taste the cornbread more in Mexican Cornbread.  I would probably let this bake til the cornbread is done before adding the sauce and chicken.  I still think it was a good choice for an easy weekday meal.  I used precooked grilled chicken from Costco that I cut into bite size pieces and heated it in the skillet with salt/pepper and some Mexican seasonings.  We were quite pleased!

Top with favorite toppings if desired - we enjoyed it as is!

Chicken Tamale Bake

1 cup cheddar cheese, grated
1 cup pepper jack cheese, grated
 1/3 cup milk
1 egg
1 tsp ground cumin
1/8 tsp chili powder
1 ( 14 3/4 oz) can cream corn
1 (8.5 oz) box Jiffy cornbread mix
1 (4 oz) can diced green chiles
1 (10 oz) can red enchilada sauce
1 lb shredded or diced chicken
toppings - sour cream, lettuce, tomato, cilantro, etc.

Preheat oven to 400.  Spray a 9 x 13 with cooking spray.  Mix cheeses in a small bowl.  In a large bowl, combine 1/4 cheese, milk, egg, cumin, chili powder, corn, muffin mix and green chiles.  Stir just until moistened. Pour into 9 x 13 and bake for 15 minutes or until done. While cornbread is baking, cook chicken in a skillet over medium heat until cooked completely through.  Drain and season with salt and pepper.  Remove cornbread from oven. top with enchilada sauce, cooked chicken and the rest of the cheese.  Bake for another 15 minutes or so.

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