Chicken Tamale Casserole

Last Saturday was crazy, busy. I was doing demonstrations of the Wolf Convection Steam Oven out at Pacific Sales in Roseville, making all of the shoppers yummy treats. When I got home, I had about 30 minutes to feed Maddie and send her off to the closing night of The Tempest at Folsom High School. And then another 30 minutes before family showed up for dinner. Then off to the play.

Knowing time was going to be in short supply, I looked around for a casserole recipe to make my life a little easier. What a concept! I figured I’d make the casserole the night before and then just pop it in the oven, but this recipe seemed so quick I didn’t have to prepare the night before. (I found it on http://www.myrecipes.com) One thing I did do was purchase a roasted chicken from the grocery store and shred it the night before. And I didn’t worry about non-fat or fully-fat. I just tossed the ingredient in the bowl. Easy peasy.

I prefaced dinner with the fact that I’d never made it before and dang if it wasn’t really tasty! I send everyone home with the recipe. It would be a perfect potluck dish. Enjoy! Chef Ro

Ingredients
1 cup (4 ounces) shredded Mexican cheese blend, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp ground red pepper
1(14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups cooked, shredded chicken breast (I used any meat from the roasted chicken)
1/2 cup fat-free sour cream

Directions
1. Preheat oven to 400F.
2. Combine 1/4 cup of the cheese and all ingredients through the chiles in a large bowl, stirring just until moist. Pour mixture into a 13″ x 9″ baking dish coated with cooking spray.
3. Bake at 400F for 15 minutes or until set. Pierce entire surface with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake an additional 10-15 minutes until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 Tbsp of sour cream.

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About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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