I feel like I need to explain my excessive amount of chicken based casseroles I have been making lately...I just noticed that. I swear that's not all we eat. I do like to make casseroles though because Barry and I both take our lunches to work every day, so they make great left overs. And I make big ones so if we have something like chicken and veggies one night, which doesn't have left overs, we still have something to take to work for lunch. Plus, there are minimal dishes, and we often get all the food groups in one! I do so much chicken...for no reason, I just like it and it's easy - and a great lean protein! Ok, I feel better...
I came across this tamale casserole recipe the other day while looking around on the internet. I can't take any credit for it because I didn't change anything really, just thought I would share it. I LOVE tamales, but after helping my mom and my dad's cousin Monica make them one time when we lived in California, they have never quite tasted the same! I remember lard being involved, which grossed me out then...I was destined to be a dietitian...And it took FOREVER! There are 5000000 ingredients and steps to follow to make them...something I am not interested in doing. Plus each tamale will cost you over 200 calories and 17 grams of fat. I don't know about you, but I could easily put down like 8! 1600 calories...no thanks!
This casserole promised a taste similar to tamales, Barry didn't agree, but he liked it none the less. Beware: its kinda spicy!
1 cup low fat shredded Mexican Cheese, divided
1/3 cup skim milk
1 egg (the recipe called for 1/4 cup egg substitute, but I don't ever buy that)
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can cream style corn (YUM!)
1 box corn bread mix
1 4 oz can diced green chilies, drained
1 10 oz can red enchilada sauce
about 2 cups shredded cooked chicken (I cooked about a pound)
Preheat oven to 400. Mix 1/4 c of the Mexican Cheese and next 7 ingredients (through chilies) together in medium mixing bowl.
Pour into greased 9x13 casserole dish. This would probably make a really good Mexican corn bread if you stopped right here! Bake for about 15-20 minutes...until set.
Once cooked, "pierce liberally" with a fork.
Pour enchilada sauce over the top.
Top with shredded chicken. Look at the magic the mini food processor does with the chicken! Add remaining cheese on top...I forgot to snap a pic with the cheese on before I put it in the oven.
Bake for another 15 minutes or so, until the cheese is melted.
I think next time I might try it with ground beef...maybe. Hope you all have a wonderful weekend! Barry and I have a trip down to The Kemah Boardwalk planned which we are really excited about! I have a few recipes in store next week from Eva's cookbook that I didn't get to this week, but they are coming!