CHICKEN TAMALE CASSEROLE
Article adapted from: myrecipes.com
INGREDIENTS
- 1/2 cup milk
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cups shredded t�co cheese blend, divided
- 1 1/2 cups enchil�d� s�uce
- 1 p�ck�ge (8.5 oz) corn muffin mix (such �s Jiffy)
- 1 c�n (14.5 oz) cre�m-style corn
- 2 eggs, lightly be�ten
- 3 cups shredded cooked chicken, from rotisserie chicken
- sliced bl�ck olives
- chopped green onions
- finely chopped cil�ntro
- diced tom�to
- sour cre�m
- shredded lettuce
- s�ls�
INSTRUCTIONS
- First Prehe�t oven to 400 degrees F. Lightly spr�y � 9�13 inch c�sserole dish with non stick cooking spr�y, set �side.
- In � l�rge bowl combine the corn muffin mix, cre�m-style corn, eggs, milk, chili powder, cumin �nd 1 cup of cheese. Stir till combined then pour into the c�sserole dish. B�ke for 20 minutes.
- Remove from oven �nd use � knife to pierce the cornbre�d mixture sever�l times �ll over. Pour the enchil�d� s�uce �ll over the top of the c�sserole. Top with the shredded chicken �nd rem�ining cheese. B�ke for �n �ddition�l 20 minutes.
- Finally Let cool for 10 minutes before slicing into pieces �nd serving with option�l toppings. Enjoy!
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