Yeah, that’s right, I’m celebrating the 10th of May…whatcha gonna do about it?!

So once again, I’m posting a holiday recipe post late. But it’s not my fault. Also, how appropriate that today is the 10th of May, i.e. Cinqo( x 2) de Mayo :)

Plus, Mexican food is enjoyable every day of the week. This recipe is no exception.

The other night I bought a rotisserie chicken. I wanted to make a quick bbq chicken pizza for dinner using my favorite new quickie, healthy crust: socca. I’ll explain more about that in another post.

Anyway, I was in no mood for cooking up chicken (plus touching raw chicken is disgusting and germy…right Nicole? ;) ), so I got lazy and bought the cooked rotisserie chicken they have at the supermarket.

It may be expensive, but let me tell you, it’s worth every penny for the time, hassle and degree of gross-ness you save! I only used about 1 cup of it on the pizza so I shredded up the rest and stored it in the freezer for another recipe.

Most casserole recipes that I have come across in my searches involve cooked chicken. I find this soooo annoying as you have to either boil up a chicken breast just for the recipe, or have leftover chicken lying around, which I never do. But this time I was prepared!

I went into my recipe collection and pulled out the one for a Chicken Tamale Casserole from Cooking Light that I had been putting off making because it called for cooked chicken. I knew Nate would love it because it has a cornbread base.

It was incredibly easy to make. It took one bowl and only 30 minutes in the oven. It was perfect for a quick weeknight meal if you’ve got some pre-cooked chicken sitting in your fridge or freezer. And it was totally delicious.

I had some black beans leftover from a Black Bean Brownie disaster (don’t even ask) so I threw them in too. Tasty.


Chicken Tamale Casserole

Adapted from Cooking Light
Serves 8 

Print this recipe!

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute, or 1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
1 cup black beans
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Preheat oven to 400°.
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 15 min.
Remove from oven. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with beans and chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts.
Remove from oven; let stand 5 minutes.
Cut into 8 pieces; top each serving with 1 tablespoon sour cream.


7 Comments

  1. Amen to the icky chicken hands. I love getting rotisserie chickens to avoid the issue. I’ve learned that the supermarket by my house puts them half off every Saturday at 5 pm, so sometimes I delay my grocery shopping so I can be there when they mark them down. I buy all that they have and get weird looks from the cashier. Who says I don’t need four chickens?

    I just made a tamale casserole this past week and loved it. Such great flavors and I love the cornbread in it. I’ll have to try this one. It’s different from the one I made because the cornbread is on the bottom layer instead of the top. Mine looked like a hot mess once I served it.

    • Oooh, that’s such a good idea to buy out your market’s chicken supply! I should ask my market when they go on sale. I have to say, though, that taking the cooked chicken apart by hand was still no party. My hands smelled like chicken for the rest of the night.

      Def try out this recipe. The cornbread underneath was so good!

  2. wow corn muffin mix! never thought about using that in a casserole. nice, savory recipe :).

    haha i have cooking disasters all the time. know what u mean :) sometimes i just want to throw it all away, but my mom makes me keep it so i don’t waste it! hahahahha. she ends up eating it.

    • Yeah, it got me thinking what else I can use cornbread mix in!

      Haha, trust me, you wouldn’t have eaten this disaster. It basically just tasted like beans…totally dried out and gross. I usually don’t mind eating my disasters. I think it has potential if I were to use a different recipe.

  3. I love to pick up a rotisserie chicken to use for recipes. I have to give this recipe a try. I bet the cornmuffin base tastes amazing!! :D

    • Seems like nobody actually eats the grocery store rotisserie chicks as a rotisserie chicken! hehe. We all like to use it as a shortcut :)

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