Chicken Tamale Casserole

Chicken Tamale Casserole
This Mexican inspired dish is bound to become a favorite. When you need to fix something in a hurry, try this casserole. There is no chopping or dicing, yet it still has the down home taste. We tried something new to separate the vegetarian portion from the omnivores, but it didn’t work out. We placed waxed paper along the bottom and fold in the center, forming a dam. We thought it worked great until the wax paper dissolved on the bottom. Oh well, a little paper doesn’t hurt you. Preheat oven to 400° F		Serves 4 Total Time: 50 min for 2 people Use pre-cooked rotisserie chicken to save cooking time
2 cups (8 ounces) 4-cheese Mexican blend cheese, shredded 1/2 cup milk 1 egg 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (15 ounce) can cream-style corn 1 (8.5-ounce) box corn muffin mix 1 (4 ounce) can chopped green chilies	Combine only 1 cup of the cheese with other 7 ingredients in large mixing bowl, stirring until moist. Pour mixture into large, lightly greased casserole dish. Bake at 400 F for 20 - 25 minutes or until set.
2 cups shredded cooked chicken breast	Place cooked chicken on omnivores portion
1 (10-ounce) can red enchilada sauce	Pierce top of baked dish with a fork and pour enchilada sauce over the top.
	Sprinkle both portions with remaining cheese
	Bake at 400 for 20 minutes, or until cheese melts and turns a golden brown. Remove from oven, let stand for 5 minutes.
	Top each serving with a dollop of sour cream

Wax paper on the bottom of the casserole dish and extending up to divide the omnivore's and the vegetarian's portions. We didn't realize the wax paper would dissolve on the bottom. It was still delicious and I didn't eat THAT much paper!

 

 

 

 

The left side has the chicken

Vegetarian portion. I didn't add a meat substitute in this casserole. Since it already has cheese, milk, green chilies, corn and corn bread, I didn't feel like it needed anything else. I was right. It was very satisfying.