Tuesday, July 20, 2010

Chicken Tamale Casserole

What is it about the days getting longer that makes me think that I have all the time in the world. Hubby had taken the kids outside to play on the water slide and I just kind of forgot about time marching by - while we usually have dinner around 7 - I didn't start this dish until after 8:30.

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
1.2 buttermilk
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!


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