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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

One-Dish Chicken Tamales Recipe

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This recipe for One-Dish Chicken Tamales is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (8 1/2 oz) GF corn muffin mix (usually 1/2 box- size of Jiffy)
1 can (14 3/4 oz) creamstyle corn
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 pkg (8 oz) shredded taco cheese blend (such as Sargento)
1 can (10 oz) hot enchilada sauce (such as Old El Paso)
3 cups shredded cooked chicken, from rotisserie chicken
1 cup sour cream/Greek yogurt (optional)
Directions:
Directions:
1. Heat oven to 400 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In a large bowl, make corn muffin mix according to instructions on box with additional flours, egg, milk, etc but also add creamed corn for liquid. Add chili powder, cumin and 1 cup of the cheese. Spoon into prepared baking dish. Bake at 400 degrees for 20 minutes.

3. Pierce casserole with a small knife in about 12 places and spread enchilada sauce over top. Scatter chicken (I mixed with little enchilada sauce and Greek yogurt first) and remaining cup of cheese over casserole; bake for 20 additional minutes.

4. Allow to cool for 10 minutes and cut into 8 squares. If desired, serve with sour cream.
Number Of Servings:
Number Of Servings:
8

 

 

 

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