chicken tamale casserole

INGREDIENTS
Cornbread:

2/3 cup milk
2 packages 6.5-8.5 ounces each cornbread mix
2 eggs



Filling:

1 1/2 cups corn
3 cups cooked shredded chicken
2 cans 10 ounces each red enchilada sauce
1 can black beans drained
1-2 cups shredded cheddar cheese
1 can 4 oz diced green chiles



INSTRUCTIONS

Preheat the oven to 375 degrees.
Whisk the cornbread components collectively in a bowl till easy. Pour the mixture into the bottom of a greased nine×13 casserole dish. Bake for 15-20 mins until cooked through inside the center and the edges are golden brown. Use the lower back of a wood spoon to make some small holes in the cornbread.
Combine the bird, black beans, corn, green chiles, and half of the enchilada sauce in a bowl. Pour the aggregate over the cornbread layer. Top with the final enchilada sauce and the cheddar cheese.

Bake for 10-15 mins or till the cheese is melted in your liking.
Top together with your preferred taco toppings inclusive of cilantro and sour cream.
NOTES
Use a preheated oven.
You can use rotisserie hen.
If you need your bird tamale casserole a bit spicier, you may cross for a spicy enchilada sauce.
Top with your preferred taco toppings, bitter cream and cilantro.

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