Tamale Pie
1 cup shredded cheddar cheese, divided
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8 1/2 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chilies, drained
cooking spray
1 (10 ounce) can red enchilada sauce (get a good one, we like Hatch’s)
2 cups shredded/chopped cooked chicken breasts
1/2 cup sour cream
Directions:
Preheat oven to 400°F.
Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed with cooking spray.
Bake at 400°F for 25-30 minutes or until set, golden on top and brown on the edges.
Preheat oven to 400°F.
Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed with cooking spray.
Bake at 400°F for 25-30 minutes or until set, golden on top and brown on the edges.
Pierce entire surface liberally with a fork; pour enchilada sauce evenly
over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15
minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into
8 pieces; top each serving with 1 tablespoon sour cream.
Serves 8
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