Sunday, September 15, 2013

Chicken Tamale Casserole

I found this recipe on the blog of Menu Musings of a Modern American Mom, but as always, I usually change things up a little to suit my pantry or tastes.   In this case, I had just made all that fresh pico de gallo and wanted to use that rather than enchilada sauce.  There were three of us for dinner (Tim, Kelly, and myself) and this dinner got a three thumbs up :-)


1 box of cornbread mix
1/3 cup milk
1 large egg
1 can (15 oz) cream-style corn
2 oz canned chopped green chiles
1 cup shredded Monterrey jack/cheddar cheese
2-3 cups cooked chicken breast shredded
1 1/2 cups salsa (this is where you can use enchilada sauce if you prefer)
1 packet taco seasoning
3/4 can (15 oz) black beans
1 can corn niblets
2 cups shredded mozzarella cheese
crushed tortilla chips  - enough to cover the casserole


chopped avocado
chopped tomatoes
fresh lime juice
kosher salt and black pepper
chopped purple onion
sour cream

Heat oven to 400 degrees.  Combine corn meal mix, milk egg, cream style corn, chiles and the Monterrey jack/cheddar cheese.  Place in a grease 9x9 pan.  Bake for 30 minutes.    While the cornbread is cooking, shred the chicken, add one cup of salsa and the package of taco seasoning.

You can also prep your garnishes in a single bowl - except for the sour cream - choose all or just your favorites, mix together and set aside for now.

When the corn bread comes out, spread a layer of black beans on top, next a layer of corn, next the chicken/salsa/taco seasoning mixture, next crushed chips, and finally the mozzarella cheese.  On top of this, spread another 1/2 cup or so of salsa.  Bake for another 20 minutes.

Serve with garnishes and top with sour cream, if desired.  Enjoy!

Cornbread mixture ready to be baked

Casserole with bean, corn and chicken layers in place

Tortilla chips added

Mozzarella Cheese added 

Additional Salsa added

Finished baked casserole, just add garnishes!

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