menu recap [week 8]

daisi - February 26, 2012

Baked Cheese Grits

daisi - February 26, 2012

Chicken Tamale Casserole

daisi - February 26, 2012
menu recap
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photo

I love getting recommendations of blogs to follow through other great blogs. It’s like book recommendations or something, they’re always better when you know the source suggesting them. That is how I came to find the elefantitas alegres blog. Although, I can’t recall which blog introduced me, I have been a loyal follower for quite a while now. Kate does menu recaps pretty often and I noticed that this dish was a reoccurring item so it must be good. This meal is great for freezing, as well as a great meal to deliver to a friend in need.

Here’s what you’ll need:

For the Tamale Base

  • 1 box of corn muffin mix
  • 2 eggs, beaten
  • kernels scrapped from 2 small ears of corn or 1 cup frozen corn
  • ½ c. milk
    or 1 15oz. can creamed corn, but reduce milk to 1/3 cup
  • 3 Poblano peppers (or 2 4oz. cans of chopped green chiles, drained)
  • 1 jalapeno pepper (optional for added spice)
  • ½ cup Pepper Jack cheese, grated
  • ¼ Tablespoon ancho chile powder (I couldn’t find this so I used regular chili powder)
  • ½ Tablespoon cumin

For the Enchilada Sauce

  • 1 Tablespoon olive oil
  • ½ Tablespoon flour
  • 1/8 cup chili powder
  • 1 cup chicken stock
  • 5 oz. tomato paste
  • ½ teaspoon cumin
  • ½ teaspoon ancho chile powder
  • ¼ teaspoon salt
    OR 1 10oz can of your favorite red enchilada sauce

For the Chicken & Cheese Topping

  • 2 cups shredded chicken
  • 2 cups Pepper Jack cheese, grated

First, if you’re roasting your own peppers, preheat your broiler as high as it can go. Rinse your peppers, dry them and place them on a pan lined with foil.

After 10-15 minutes, turn the peppers so that they blacken on all sides. Broil for another 10-15 minutes until the skin of the peppers is nice and black. If you have a gas flame, it’s really easy – you just put the pepper right on the flame and let it char, keep turning until all sides are charred.

Let the peppers cool, then peel, de-seed and chop.

Now turn oven to 400 degrees. Stir the eggs, corn, and milk into the corn muffin mix.

Next, add the rest of the “tamale base” ingredients and combine.

Pour the corn mixture into a greased one 9×13 or two 8×8 inch baking dishes.

Bake for about 15 minutes, until the middle of the mix is firm but not necessarily “set”. To quote Kate, “you’re just looking for “un-jiggle-ability!”

While those are baking, let’s make the enchilada sauce. Add the olive oil to a small saucepan over medium heat. Add the flour and stir until smooth for about 1 minute.

Now add chili powder and cook, stirring  for 30 seconds.

Add the remaining ingredients: chicken stock,

tomato paste,

and the remaining spices,

and stir to combine. Bring sauce to a boil, then reduce heat to low, and cook for about 15 minutes, stirring occasionally. The sauce will thicken up a little (add more chicken stock if it gets TOO thick), then set aside to cool while the tamale base finishes baking.

Now it’s time to assemble the casserole. Pierce the tamale base all over with a fork, then pour the majority of the enchilada sauce all over it.

Then the shredded chicken.

And last, but not least, the cheese.

Finally, drizzle the casserole with the remaining enchilada sauce.

Now, if you’re freezing or delivering to a friend, wrap the dish with foil, label it and get on with your evening. When baking from frozen, bake at 400 degrees for 40 minutes, or until heated through.

If you’re eating this tonight, bake the dish for 15-20 minutes at 400 degrees, until cheese is nice and melted.

Serve immediately. Leftovers are great too!

The best thing about this recipe is that it was adapted from a cooking light recipe, so it’s not too terribly bad for you. Serve it with a side salad and you’re in business.

 

Chicken Tamale Casserole

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 8

Chicken Tamale Casserole

Ingredients

    For the Tamale Base
  • 1 box of corn muffin mix
  • 2 eggs, beaten
  • kernels scrapped from 2 small ears of corn or 1 cup frozen corn
  • ½ c. milk
  • or 1 15oz. can creamed corn, but reduce milk to 1/3 cup
  • 3 Poblano peppers (or
  • 2 4oz. cans of chopped green chiles, drained)
  • 1 jalapeno pepper (optional for added spice)
  • ½ cup Pepper Jack cheese, grated
  • ¼ Tablespoon ancho chile powder
  • ½ Tablespoon cumin
  • For the Enchilada Sauce
  • 1 Tablespoon olive oil
  • ½ Tablespoon flour
  • 1/8 cup chili powder
  • 1 cup chicken stock
  • 5 oz. tomato paste
  • ½ teaspoon cumin
  • ½ teaspoon ancho chile powder
  • ¼ teaspoon salt
  • OR 1 10oz can of your favorite red enchilada sauce
  • For the Chicken & Cheese Topping
  • 2 cups shredded chicken
  • 2 cups Pepper Jack cheese, grated

Instructions

  1. Preheat your broiler as high as it can go. Rinse your peppers, dry them and place them on a pan lined with foil.
  2. After 10-15 minutes, turn the peppers so that they blacken on all sides. Broil for another 10-15 minutes until the skin of the peppers is nice and black.
  3. Let the peppers cool, then peel, de-seed and chop.
  4. Turn oven to 400 degrees.
  5. Stir the eggs, corn, and milk into the corn muffin mix. Next, add the rest of the “tamale base” ingredients and combine.
  6. Pour the corn mixture into a greased one 9×13 or two 8×8 inch baking dishes.
  7. Bake for about 15 minutes, until the middle of the mix is firm but not necessarily "set".
  8. While those are baking, make the enchilada sauce. Add the olive oil to a small saucepan over medium heat. Add the flour and stir until smooth for about 1 minute.
  9. Add chili powder and cook, stirring for 30 seconds. Add the remaining ingredients and stir to combine. Bring sauce to a boil, then reduce heat to low, and cook for about 15 minutes, stirring occasionally. Set aside to cool while the tamale base finishes baking.
  10. Assemble the casserole: Pierce the tamale base all over with a fork, then pour the majority of the enchilada sauce all over it. Then the shredded chicken and cheese.
  11. Drizzle the casserole with the remaining enchilada sauce.
  12. Bake for 15-20 minutes at 400 degrees, until cheese is nice and melted.
  13. Serve immediately.

Notes

When baking from frozen, bake at 400 degrees for 40 minutes, or until heated through.

http://shesthebross.com/2012/02/chicken-tamale-casserole/

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