Did you know that I love cornbread? If not, then now you do. If you also enjoy cornbread, you’ll love this recipe that I found for Chicken Tamale Casserole from Cooking Light. In preparation for cooking this dish on a week night, I baked and shredded boneless skinless chicken breast during the weekend and stored in the fridge until I made this dish.
The first step is to prepare the cornbread “crust,” which consists of a box of corn muffin mix (I used Jiffy – I love that stuff, I can’t lie!), skim milk, egg substitute, a can of creamed corn, chopped green chilies, pepper jack cheese, cumin, and a dash of cayenne pepper. Once these ingredients were combined, I poured them into a cooking spray-coated baking dish and baked for 15 minutes.
The cornbread base was still a bit soft and moist after baking but trust me, that’s okay. Embrace the pudding-esque consistency.
The next step was to pierce the cornbread base with a fork, and then cover with a can of red enchilada sauce. Shoot, I tried enchilada sauce for the first time last week in a recipe, and now I am hooked! It’s good stuff.
Next went a layer of cooked, shredded chicken.
..Then shredded cheese… then bake it! It will come out looking ooey-gooey, like this:
This was swoon-worthy. The cornbread base was just wonderful. Mmm. I love the gritty texture of cornbread, and it was just a bit salty mixed with sweet cornbread, and a bit spicy from the chopped green chilies. Just so good! Truly enjoyed this dish. The leftovers are awesome as well. The casserole is prepared in a 13×9” baking dish, and the serving size is 1/8th of the recipe, which has around 350 calories. Naturally, I had a bit more than that, since it was so good! An avocado-heavy salad was a lovely accompaniment.
Chicken Tamale Casserole Rating: 8.5/10
Currently listening to: Sunburn – Muse.