Check out what my pal from Bless Us O Lord had to say about this wonderful recipe:
I really enjoy chicken tamales, so the recipe name caught my eye when I saw it at myrecipes.com. With a few changes, it was pretty close to the flavors of the tamales I get in a local Mexican restaurant. The original recipe called for a box of corn muffin mix, but, frankly, I find those too sweet to use for a tamale-like corn bread, so I made my own “mix.” I doubled the sauce because I like a nice saucy tamale, but if you prefer less sauce, don’t use the second can over the top of the chicken. I used Old El Paso enchilada sauce for convenience, but it was pretty spicy and I might make my own next time.
I like the spiciness of this recipe and so does my husband. I say it’s a keeper!
1 1/2 cup Kraft shredded Mexican blend cheese
1/2 c. milk
1 t.McCormick cumin
1/8 t. ground red pepper
14 oz can creamed corn
2/3 c. Bisquick
3/4 c. masa harina (substitute plain cornmeal if you don’t have masa on hand)
4 oz can green chiles, drained
(2) 10 oz cans enchilada sauce
2 boneless, skinless chicken breasts, shredded
Preheat oven to 400 degrees F. (If you are poaching your chicken breasts, start them now.)
Combine 1/4 c. cheese, milk, egg, cumin, red pepper, creamed corn, bisquick, masa harina, and chiles in a large bowl, stirring until moist. Spray a 13 x 9 pan with cooking spray and spread corn bread mixture to the edges. Bake for 15 minutes.
In the meantime, poach chicken and shred.
When cornbread is baked, remove from oven and pierce entire surface with a fork. Pour one can of enchilada sauce over the top. Top with chicken, then other can enchilada sauce (omit second can if you want a less-saucy casserole). Sprinkle with remaining cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Serve with sour cream.
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Quick Tip: Serve this delicious casserole with sour cream and salsa.
Thank you Bless Us O Lord for this great recipe.