Tuesday, March 2, 2010

Easy, YUMMY Recipe for Sneaking in Veggies!

I ran across a recipe that I had printed off from who knows where. It was incomplete but included many ingredients that I already had at home and sounded yummy, so I thought I'd give it a whirl.
It was soooo good!!! I made some adjustments and added spinach for a veggie kick. It was VERY filling. A second helping put me over the edge last night. I wish I had thought to take a picture when it was all beautiful in the casserole dish, but here is a pick of the very last left-over serving. Can I say again, YUM?!
Alright, so I have NO future in food photography.

Chicken (Spinach) Tamale Casserole 
  • 2 cooked, shredded chicken breasts - about 2 cups (my mom hates shredding chicken so I would suggest maybe 6 chicken tenders and just let the eaters cut their own chicken)
  • 1 box of corn bread mix
  • 1 can of creamed corn
  • 1 can of green chilies
  • 1/8 - 1/4 tsp red pepper (I use 1/4tsp bc I likey spicy! but still isn't very spicy)
  • 1 tsp cumin (I LOVE cumin!)
  • 1/3 cup milk
  • 1 cup Mexican blend cheese, divided (I just shredded a block of cheddar that I had on hand.)
  • 1 can enchilada sauce
  • (optional) 1/2 a box of frozen spinach, thawed and squeezed dry - I placed the frozen block in a sieve or strainer, ran warm water over it and broke it up with my hands (or about 1/2 cup sauteed spinach) (You may try broccoli if you like.)
Preheat oven as instructed on corn bread mix 

Mix corn bread mix, creamed corn, green chilies, red pepper, cumin, milk, 1/3 cup cheese and spinach (if using)

Pour into a greased 11" by 7"ish or 2L casserole dish

Bake for about 15min or until just set, but not baked all the way through

Poke the cornbread mix liberally with a fork and pour enchilada sauce over it to cover. Spread chicken evenly and add the rest of the cheese on top.

Bake for about 10min more.

Serve with a dollop of sour cream. Mmmmmmmmmm!

Let me know if you try it and how it goes! Did you make any changes?

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