Thursday, November 21, 2013

chicken tamale bake

My sister Saydi (who is an awesome cook) gave me this recipe when I was in dire straits for some ideas for dinner years ago.  (It is from Cooking Light so you can google it there too.)

We have made it soooooo many times since then.  

This is what you need:
 ...along with some cooked, diced chicken.

Easy peasy.

First, preheat oven to 400 degrees.

Then mix these ingredients in a large bowl:

1/4 c. shredded 4-cheese Mexican blend (I usually just use cheddar because that's usually what I've got on hand)

1/3 c. nonfat milk

1/4 c. egg substitute (I just use an egg)

1 tsp. cumin

1/8 tsp. ground red pepper

1 (14 3/4 ounce) can cream style corn

1 (8 1/2 ounce) box corn muffin mix (I just used a portion of that bigger one pictured above)\

1 (4-oz.) can chopped green chilies, drained

Stir just until moist.  Pour into 9x13 baking dish sprayed with cooking spray.

Bake at 400 degrees for 15 minutes (or until firm).

Take out of the oven and poke it liberally with a fork.

Pour 1 (10-0z.) can red enchilada sauce over the top (we use mild because one time I used spicy and the kids did not like that).

Top the enchilada sauce with

2 c. shredded cooked chicken breasts and 

3/4 c. more Mexican cheese.

Bake for another 15 minutes or until cheese melts.

Serve with sour cream and a little chopped cilantro.

(and a little love from someone who wanted to make the table up special :)
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