Chicken Tamale Casserole |
| Name: |
Evangelina Navarro |
| Base: |
McDill AFB |
| Recipe: |
1 Cup (4ounces) preshredded 4-cheese mexican blend cheese, divided 1/3 cup milk 3 eggs 1 teaspoon grund cumin 1/8 teaspoon ground red pepper 1 (14 3/4 ounce)can cream style corn 1 (8.5 ounce)box corn muffin mix (such as Martha White) 1 (4-ounce0 can chopped green chiles, drained cooking spray 1 (10- ounce) can red enchilada sauce(such as Old El Paso)2 cups shredded cooked chicken breast 1/2 cup sour cream 1 preheat oven to 400 2 combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist, pour mixture into a 13x9- inch baking dish coated with cooking spray. 3 Bake at 400* for 15 miuntes or until set. pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken;sprinkle with remaining 3/4 cup cheese, Bake at 400*for 15 minutes or until cheese melts, Remove from oven; let stand 5 miuntes,Cut into 8 pieces; top each serving with sour-cream Yield: 8 servings |
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