I was getting ready to post this recipe on the blog and I got an email from my Aunt Sue this morning with the exact same recipe - great minds think alike! I've made different tamale pie variations over the year but I haven't made any of them twice. This one, I'll be making again.
My husband thought that the corn bread part on the bottom was too sweet (I used a Jiff mix) so I think I'd add some more spices (more of the cumin & chili powder plus some cayenne) next time to offset that. I also used a very mild green enchilada sauce and a red sauce or one with a little more kick might also balance out the sweetness better. Also, the cream corn I used had sugar - does anyone know if you can buy it canned without? I will investigate that more. All that being said, the kiddos liked it "as is" and I was thrilled to make something everybody would eat!
Chicken Tamale Casserole (makes a 9x13 pan)
1 package (8.5oz) corn muffin mix
1 can (14 3/4 oz) cream corn
2 eggs
1/2 cup milk
1 tsp. chili powder
1/2 tsp. ground cumin
2 cups shredded cheddar cheese (I used TJs Mexican blend)
1 can (10-12 oz) enchilada sauce
3 cups cooked, shredded chicken
sour cream for serving
Preheat oven to 400 degrees. In a large bowl, combine corn muffin mix, cream corn, eggs, milk, chili powder and cumin. Pour into a greased 9x13 pan and bake for 20 minutes.
Toss chicken in the enchilada sauce and spread it over the cornbread. Top with the cheese. Bake for 15 minutes more. Allow for it to cool 5 minutes before slicing and serving. Serve with sour cream.
I made a vegan tamale pie for friends a few weeks ago and the cornbread topping was just cornmeal, water and salt -- maybe something like that for your casserole instead of the muffin mix?
ReplyDeleteI had no idea creamed corn had sugar in it. No wonder I liked it so much as a child!