If I'm being a good little planner, I try to figure out what to make for dinner for the week so I can get my grocery list together. I've been better this year at menu planning, but still not consistent. While Jimmy can eat the same thing over and over again, I like more of a variety. But sometimes it's daunting searching the internet for a recipe that will satisfy both of us.
But I found a new recipe today that was delicious and will become a part of our regular rotation.
Chicken Tamale Casserole from Valarie's Kitchen. The photo is from her site, too. Her blog has detail step by step photos, so I recommend checking it out for more details.
These are the ingredients I used, in addition to skim milk. I made a green salad to go with it. Yummy and super satisfying. So yummy i forgot to take a photo of the finished dish before shoveling it in.
Chicken Tamale Casserole
2 cups shredded cheddar/jack cheese blend, divided
1/3 cup lowfat milk
1 egg, lightly beaten
1 teaspoon cumin
1/2 teaspoon fresh ground pepper
1 (14 ounce) can cream style corn
1 (8.5 ounce) box corn bread mix
1 (4 ounce) can chopped green chiles, drained
3 cups cooked, shredded chicken
1 cup prepared red enchilada sauce
1 (4 ounce) can sliced olives
5 or 6 green onions, chopped
Preheat oven to 400 degrees.
Spray a 13 x 9 pan with cooking spray. In a large bowl mix together 1/2 cup cheese, milk, egg, cumin, pepper, creamed corn, cornbread mix, and green chiles. Pour into prepared pan. Bake for 15 minutes or until set. Remove pan from oven and pierce surface liberally with a fork; pour enchilada sauce over top. Top with chicken, sprinkle with remaining cheese. Bake at 400 degrees for an additional 15 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle with olives and green onions and return to the oven for an additional 3 or 4 minutes. Remove from oven and let stand for 5 to 10 minutes.
Cut into squares and serve with sour cream and tortilla chips on the side.