Monday, February 21, 2011

It's been a while.. Chicken tamale cassarole

Wow.  That was a full weekend.  We were busy, and I barely even got a second to get online.  But it's Monday, so things are back to normal... or a little more normal. 

Friday night we had Tamale Cassarole.  It's a tasty treat, way easier than rolling real tamales.  Or at least I'd imagine it is.  We brought it to a family potluck and didn't bring much home.  So this recipe is for a double of my regular batch.

4 chicken breast, cooked
2 packages corn muffin mix, prepared
1 cup mexican cheese
1/2 green pepper
1/2 TBSP mexican seasoning or taco seasoning (we prefer adobo seasoning)
2 cans enchilada sauce
1/2 can green chilis  (we kept it mild for the kiddos)

Shred the chicken breasts that you've cooked.  I cooked mine in the crockpot while I was gone for the day. It's  an easy way to do it.

In a large bowl, combine chicken, green pepper,  1/2 the prepared cornbread, 1/2 c of cheese, sauce, green chilis and seasoning.

Pour the mixed ingredients from the bowl into a greased 9x13 pan.

Add the rest of the cornbread to the top, sprinkle the rest of the cheese on top.

Bake at 350 for 20 minutes.

serve topped with sour cream, green or red salsa or, our favorite, pepper plant sauce!


1 comment:

  1. This is so YUMMY!!! Just finished a lazy Sunday, mid-afternoon meal and everyone loves it! Thanks for your blog ... I plan on trying several of your recipes!

    - Shelly Garcia