Chicken Tamale Casserole – C
green salad
  • Classic
  • freezable, poultry
Chicken Tamale Casserole – C
green salad
  • Classic
  • freezable, poultry
Servings:

Ingredients

Prep
  • 1 deli roasted chicken about 3 cups
  • 1 C frozen corn
  • 4 oz chopped green chiles
  • 10 oz red enchilada sauce
  • 1 C cornmeal
  • 1 1/2 C chicken broth
  • 1 t baking powder
  • 1 1/2 C shredded Mexican-style cheese
  • 4 T butter
On Cooking Day
  • 10 C salad greens
  • 1/4 C chopped cilantro for serving, optional
  • 1/4 C chopped green onion for serving, optional

Instructions

To Assemble
  1. Shred chicken and add to 9×13 baking dish sprayed with nonstick spray along with corn and green chilies.
  2. Mix in enchilada sauce.
  3. In a bowl, mix cornmeal, cheese, broth and baking powder then spread over chicken mixture.
  4. Top with pats of butter. Cover with foil.
To Cook
  1. Uncover and bake in a 375 degree oven for 35-45 minutes or until cornbread is set.
  2. Serve with green salad.

Ingredients

Prep
  • 1 deli roasted chicken about 3 cups
  • 1 C frozen corn
  • 4 oz chopped green chiles
  • 10 oz red enchilada sauce
  • 1 C cornmeal
  • 1 1/2 C chicken broth
  • 1 t baking powder
  • 1 1/2 C shredded Mexican-style cheese
  • 4 T butter
On Cooking Day
  • 10 C salad greens
  • 1/4 C chopped cilantro for serving, optional
  • 1/4 C chopped green onion for serving, optional

Instructions

To Assemble
  1. Shred chicken and add to 9×13 baking dish sprayed with nonstick spray along with corn and green chilies.
  2. Mix in enchilada sauce.
  3. In a bowl, mix cornmeal, cheese, broth and baking powder then spread over chicken mixture.
  4. Top with pats of butter. Cover with foil.
To Cook
  1. Uncover and bake in a 375 degree oven for 35-45 minutes or until cornbread is set.
  2. Serve with green salad.

packaged cornbread mix may also be used in place of cornmeal mixture.  Be sure to add cheese.
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