Here’s another casserole that uses leftover chicken or Turkey from Thanksgiving. It was good, but I liked the chicken tamale casserole better…-s said he really likes both and will definitely eat both. It’s quick and easy to prepare, which is always nice. This recipe comes from the October 2008 issue of Southern Living.
- 1 (10-oz.) can enchilada sauce
- 1 (10-oz.) can Mexican diced tomatoes with lime juice and cilantro, drained (I forgot to drain)
- 2 cups frozen whole kernel corn
- 1 tsp. chili powder (I used ancho chili powder
- 3 c. chopped cooked chicken
- 1 (6-oz.) package Mexican-style cornbread mix
- 2/3 c. milk
- 1 large egg
- 2 TBSP vegetable oil
- 1 c. (4 oz.) shredded Mexican four-cheese blend, divided
- Toppings: sliced pickled jalapeño peppers, sour cream
- Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
- Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
- Pour chicken mixture into a lightly greased 11 x 7 pan. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese.
- Bake at 375° for 30 minutes or until golden and bubbly. Serve with desired toppings.
Chicken-and-Corn Pie with Cornbread Crust: