It was the perfect summer night though - while the casserole was finishing off in the oven - we all went outside to watch the fireflies.
Chicken Tamale Casserole
All You Magazine May 2010
2 Tbsp vegetable oil
1 medium onion, chopped
1 small red pepper, seeded and chopped
1 garlic clove, minced
2 tsp chili powder
1 lbs boneless, skinless chicken breasts, sliced
1 4oz can diced green chilies, drained
salt and pepper
1 15 oz can of medium red enchilada sauce
4 cups crumbled cornbread
1 1/2 cups cheddar cheese, shredded
Preheat oven to 350 degrees. Mist a 9 x 13 baking dish with cooking spray.
In a large skillet, warm oil over medium heat. Add onion and bell pepper; saute until onion is translucent, about 4 minutes. Add garlic and chili powder and saute 1 minute.
Add chicken and chilies; season with salt and pepper. Raise heat to high. Saute until chicken is cooked through, about 5 minutes. Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish.
In a large bowl, combine cornbread and buttermilk. Sprinkle 1/2 of cheese over chicken mixture; spread cornbread mixture evenly on top. Sprinkle with remaining cheese. bake until top is golden, about 20 minutes.
It was like a Rachael Ray love fest in my kitchen - I used my bake ware, cookware, knives, benchscrape and mopine. The only thing missing? Rachael Ray herself!
I forgot to pick up some cooking spray - so I used some cupcake liners to avoid having to scrape the corn bread off my muffin tin. It worked wonders.
There is nothing better for casseroles than Pampered Chef Stone ware - it cooks beautifully and nothing stuck to it!
I used my favorite corn bread - Jiffy Mix for the topping - and while I was a little worried about the buttermilk - it made for a great crust when combined with cheddar cheese.
There was only a tiny bit left over.
We all rate this dish with a high 5 spoons.
Hubby ran out while I was getting everything ready and said that when he hit the second set of stairs he could smell my fabulous cooking from outside!