Chicken Tamale Casserole
I just made this, and it is sooo good. It is also very easy to make. Everyone in my family loved it! I ate one serving, and it is very filling. I served a green salad along with it. The recipe comes from AllYou magazine.
Here is the recipe: Prep Time: 20 minutes Cook Time: 30 minutes Yield: Serves 8 Cost per Serving: $2.13 Ingredients 2 tablespoons vegetable oil 1 medium onion, chopped 1 small red bell pepper, seeded and chopped 1 clove garlic, minced 2 teaspoons chili powder 2 pounds boneless, skinless chicken breasts, sliced 1 4-oz. can diced green chilies, drained Salt and pepper 1 15-oz. can medium red enchilada sauce 4 cups crumbled cornbread 1/2 cup buttermilk 1 1/2 cups shredded Cheddar Preparation 1. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray. 2. In a large skillet, warm oil over medium heat. Add onion and bell pepper; sauté until onion is translucent, about 4 minutes. Add garlic and chili powder and sauté 1 minute. 3. Add chicken and chilies; season with salt and pepper. Raise heat to high. Sauté until chicken is cooked through, about 5 minutes. Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish. 4. In a large bowl, combine cornbread and buttermilk. Sprinkle 1/2 cup cheese over chicken mixture; spread cornbread mixture evenly on top. Sprinkle with remaining cheese. Bake until top is golden, about 20 minutes. Nutritional Information Calories:262 Fat:8g (sat 1g) Protein:29g Carbohydrate:15g Fiber:1g Cholesterol:84mg Sodium:590mg |
Sounds good - would it be as good without that much cornbread? I'm going to give it a try. Thanks for sharing
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I think it would be good without that much cornbread. It was too bready for me, but others in my family wanted more! I'm not that big of a cornbread fan though, so I would like it with less (maybe even half).
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How much cornbread is 4 cups, crumbled?:dizzy: I have trouble estimating these things!! Not something I have laying around very often. It does sound good and I LOVE All You magazine!
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