I made this recipe early last week, but am only just now finding the time to post it! It was one heck of a whirlwind week. Why? Tops in Blue!
Tops in Blue is a group of amazingly talented Air Force members that travels around the world singing, dancing and putting on awesome shows! Vance was lucky enough to have the opportunity to host Tops in Blue last week. This event is a major part of why I’ve been so busy lately!
It was really great to finally see all our hard work come together! We had a great crowd, the show was awesome, and the Tops in Blue team members couldn’t express enough thanks for all that we did to host them.
It was an awesome event, but… I’M SO GLAD IT’S OVER! I had an 18 hour work day on Thursday, and it’s taken me 3 days to recover. I just can’t stay up til 2 am like I used to be able to!
Doing lots of relaxing this weekend, and of course, catching up on blogging and cooking!
Chicken Tamale Casserole
(adapted from Cooking Light)
- 1 cup shredded Mexican blend cheese, divided
- 1/3 cup milk
- 1 egg
- 1 tsp ground cumin
- 1/8 tsp ground cayenne pepper
- 1 (14 3/4 oz) can creamed-style corn
- 1 (8.5 oz) box corn muffin mix
- 1 (4 oz) can chopped green chiles, drained
- cooking spray
- 1 (10 oz) can red enchilada sauce
- 2 cups shredded cooked chicken breast
- 1/2 cup sour cream or greek yogurt
Preheat oven to 400 degrees. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl.
Stir until just combined and pour into a 13 x 9 inch baking dish coated with cooking spray.
Bake for 15 minutes, until set. Remove from oven and pierce entire surface with a fork.
Pour enchilada sauce over top.
Top with chicken.
Sprinkle with remaining cheese.
Return to oven and bake an additional 15 minutes, until cheese melts.
Serve topped with sour cream!
This was super yummy! I love cornbread casserole during the holidays, and this reminded me of a spiced up Mexican version of that. It was also really easy, and reheated really well, so I’ll definitely be making this one again!