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Craving something hearty and comforting? This Tamale Enchilada Casserole is a game-changer. Imagine layers of shredded chicken, enchilada sauce, and corn nestled between cornbread goodness, all topped with melty cheese. It's a flavor-packed dish that's perfect for a cozy dinner or a potluck hit. Let's dive into this deliciousness!
The name of the recipe: Tamale Enchilada Casserole Recipe
Ingredients:
- 2 cups shredded chicken
- 1 cup enchilada sauce
- 1 cup corn kernels
- 1 cup shredded cheese
- 1 package cornbread mix
- 1 cup milk
- 1 large egg
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cornbread mix, milk, and egg. Stir until smooth.
- Spread half of the cornbread mixture into a greased baking dish.
- Layer shredded chicken, enchilada sauce, corn, and cheese over the cornbread mixture.
- Spread the remaining cornbread mixture on top.
- Bake for 40 minutes or until golden brown and cooked through.
- Let it cool for a few minutes before serving.
What You Will Need for This Dish
Read more: Canned Tamale Casserole Recipe
What you will need to make Tamale Enchilada Casserole
- Shredded chicken: Adds protein and a savory base, making the casserole hearty and filling.
- Enchilada sauce: Provides a rich, tangy flavor that ties all the ingredients together.
- Corn kernels: Adds sweetness and texture, balancing the savory elements.
- Shredded cheese: Melts into a gooey, delicious layer, enhancing the overall taste.
- Cornbread mix: Forms the base and top layer, giving the casserole a slightly sweet, crumbly texture.
- Milk: Helps create a smooth cornbread batter, ensuring the casserole is moist.
- Large egg: Binds the cornbread mixture, giving it structure and stability.
Essential Tools and Instruments
What tools/instruments will be needed to make Tamale Enchilada Casserole Recipe
- Mixing bowl: Essential for combining the cornbread mix, milk, and egg into a smooth batter.
- Baking dish: Needed to layer and bake the casserole, ensuring even cooking.
- Spatula: Useful for spreading the cornbread mixture evenly in the baking dish.
- Measuring cups: Important for accurately measuring ingredients like milk and corn kernels.
- Oven: Required to bake the casserole at the right temperature for proper cooking.
Tamale Enchilada Casserole Recipe
A delicious and easy-to-make casserole that combines the flavors of tamales and enchiladas.
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Ingredients:
Main Ingredients
- 2 cups Shredded chicken
- 1 cup Enchilada sauce
- 1 cup Corn kernels
- 1 cup Shredded cheese
- 1 package Cornbread mix
- 1 cup Milk
- 1 large Egg
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cornbread mix, milk, and egg. Stir until smooth.
- Spread half of the cornbread mixture into a greased baking dish.
- Layer shredded chicken, enchilada sauce, corn, and cheese over the cornbread mixture.
- Spread the remaining cornbread mixture on top.
- Bake for 40 minutes or until golden brown and cooked through.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add jalapeños for extra spice.
Read more: Keto Enchilada Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using cornbread mix in this Tamale Enchilada Casserole gives it a unique twist, making it a fusion of Mexican and Southern cuisine.
Frequently Asked Questions
FAQ:
Can I use beef instead of chicken?
Yes, substitute shredded beef for chicken.
Can I make this casserole ahead of time?
Yes, prepare it and refrigerate for up to 24 hours before baking.
What type of cheese works best?
Cheddar or Monterey Jack are great choices.
Can I use homemade cornbread mix?
Absolutely, homemade mix works well.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
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