Once again we tackled a casserole today. This time it was Chicken Tamale Casserole from the November 2008 Cooking Light magazine.
We started by grilling two chicken breasts and letting them cool (the recipe calls for shredded cooked chicken breast later).
So while the oven is preheating to 400 degrees, combine some Mexican-blend cheese, fat-free milk, egg substitute, ground cumin, ground red pepper, cream-style corn, corn muffin mix and chopped green chilies in a bowl. Mix those ingredients until everything is combined. Then scoop that mixture to a 9-by-13 baking dish that has been coated with cooking spray.
Cook that for 15 minutes. After it comes out, pour red enchilada sauce on top. In addition, add the shredded chicken breast and the remainder of the Mexican-blend cheese.
Cook that for another 15 minutes. After it's done, let it sit for about five minutes and then divide into eight parts and top with a tablespoon of sour cream.
This was an awesome recipe, and it is an instant add to our favorites. It's simple and doesn't take a lot of prep time. It also doesn't call for a ton of ingredients; most should be available in most homes. The recipe certainly didn't feel like a tamale in texture, but it did have the flavors, and that's what was important.