When I am working, many times the hour in the kitchen is a relief from what I do at my job. It is my therapy. My release. Co-workers ask me how I cook almost every meal for my husband, I answer, “I just love to cook.” Plus it always helps to have a quick and easy recipe. This is one of them. It was originally from Cooking Light.com; however, I changed the some ingredients, used more of some, and added additional things to make it more scrumptious. Plus the hubby loves it and usually eats seconds. I think one would pair it with steamed broccoli or a previous entry, Texas Caviar. It is completely up to the cook.
Chicken Tamale Casserole
1 cup shredded cheddar* or Mexican cheese
1/3 cup milk (fat free* or other)
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cans of corn* or cream style corn (14.75 ounce)
1 (4 ounce) can diced green chilies
1 cup corn muffin mix (8.5 ounce box)
1 1/2 cup salsa* or enchilada sauce (10 ounce can)
1 can (14.75 ounce) black beans, drained and rinsed
2 chicken breast, cooked and shredded (2 cups)
1/2 cup sour cream (fat free and optional)
Preheat the oven to 400 degrees. Add 1/4 cup of cheese to the next 7 ingredients (stop at the enchilada sauce). Mix throughly and pour (and pat down) into a greased 13 by 9 inch baking pan. Bake for 15 minutes or until set. Then prick the surface (can be as messy or as neat as on wants) with a fork. Pour salsa or enchilada sauce over it. Sprinkle the chicken and black beans on top. Cover with the rest of the cheese (we always use more). Bake for 15 minutes more. Let it stand for 5 minutes and serve. Top each serving with sour cream.
I cooked my chicken with salt, pepper, and garlic powder on top of it then shredded it. Also one can half this to make it for 4 servings, but I am warning you. It never will feed four in my house!
* is the things I used when making mine.