Now that I’m living in Austin, I find myself craving Mexican food all the time!
I made this chicken tamale casserole for lunch today. Just in time for Cinco de Mayo! Ole!!
It was super easy to make and very tasty.
I hope your Cinco de Mayo weekend is filled with yummy food and margaritas!
Chicken Tamale Casserole
Recipe from Six in the Suburbs
1/3 cup skim milk
1/2 tablespoon taco seasoning, for the corn mixture
1/4 teaspoon Cayenne pepper
1 14.5 ounce can cream style corn
1 8.5 ounce box Jiffy corn muffin mix
1 4 ounce can green chiles
2 cups shredded, skinless Rotisserie chicken
1 tablespoon taco seasoning, for the chicken
Salt and pepper, to taste
1 10 ounce can red enchilada sauce
3/4 cup shredded Mexican blend cheese
Fresh chopped Cilantro, for garnish
Preheat oven to 400 degrees. Spray a pie plate with non-stick cooking spray. Set aside.
In a large bowl, add your milk, egg, 1/2 tablespoon taco seasoning, cayenne pepper, can of cream style corn, Jiffy corn muffin mix, and can of green chiles. Stir mixture until combined. Pour the mixture into your prepared pie plate.
Bake corn mixture for 15 minutes.
In the meantime, shred your Rotisserie chicken. Combine the shredded chicken with 1 tablespoon taco seasoning, salt and pepper.
After 15 minutes, remove corn mixture from the oven. (It will still be pretty soupy.) Pierce the corn mixture with a fork quite a few times throughout. Pour enchilada sauce over the top of the pierced corn mixture. Place the shredded chicken on top of the sauce. Sprinkle the cheese on top of the chicken.
Bake for an additional 15 minutes. Remove from the oven. Let casserole stand for 5 minutes.
Top with cilantro, if desired.
I added a dollop of sour cream to mine. And you should add some avocado slices as well!