Thursday, May 20, 2010

Chicken Tamale Casserole

Chicken Tamale casserole is a quick fix dinner that's hearty and yummy.  The base is a delicious cornbread concoction topped with enchilada sauce, black beans, chicken, cheese and cilantro.  It's adapted from a Cooking Light recipe.  I use our crock pot chicken for this one.  If the chicken is made in advance, this is a 30 minute meal!

Recipe: (serve 4-6)
1 cup shredded cheddar or jack cheese or a combo of the two
1/3 cup fat free milk
1/4 Egg Beater's
1 teaspoon ground cumin
1/8 teaspoon red pepper (optional)
1 (14oz) can cream style corn
1 (8.5 oz) box corn muffin mix
1 (4oz) can green chilies, chopped, drained
1 (10-12oz) jar of your favorite enchilada sauce
2 cups shredded chicken breast - I use our
crock pot chicken
1 (14oz) can of black beans, drained and rinsed
fresh cilantro, chopped
avocado for garnish

1. Preheat oven to 400'F. In a large bowl mix 1/4 cheese, milk, egg substitute, cumin, red pepper, cream corn, muffin mix and green chilies and stir until moist, don't over mix. Pour cornbread mixture into a 13x9 inch glass baking dish coated with cooking spray.
2. Bake for 15 minutes at 400'F until it just begins to set. Remove from the oven and poke the cornbread all over with a fork. Pour enchilada sauce down over the top of the cornbread.
3. Combine the shredded chicken and black beans in a bowl and spread the meat and bean mixture over the warm cornbread and top with cheese. Bake for another 15 minutes or until the cheese is melted and it's heated through. Remove from oven and let sit for 5 minutes before serving. Garnish with fresh chopped cilantro and sliced avocado.

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