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TUESDAY, SEPTEMBER 28, 2021
Chicken tamale casserole is Tex-Mex made easy
By GRETCHEN McKAY
1/4 teaspoon cumin
1/2 cup cold water
1 tablespoon cornstarch
Pittsburgh Post-Gazette
Tex-Mex is a favorite in my
household, and so are dishes that
can be made and served in one
pan. This easy and fi lling recipe
for tamale casserole fi ts the bill
for both, and earns bonus points
because it has the ultimate time-
saving ingredient: rotisserie
chicken from the supermarket.
While it’s far from authentic
(no corn husks), it off ers all the
fl avors of a really great chicken
tamale without the work. There’s
a sweet cornbread crust on the
bottom, spicy chicken fi lling in the
middle and plenty of cheese on top
— three great tastes in one sump-
tuous bite.
I use a homemade enchilada
sauce but you could substitute
canned red enchilada sauce or
jarred salsa verde (green sauce).
You also could add black beans or
canned corn to the fi lling, spice
it up with chili peppers, or swap
shredded pork or beef for the
chicken. It’s best served warm,
with a dollop or two of sour cream
on top.
Leftovers can be stored in an
airtight container in the fridge for
3-5 days or frozen for up to six
months. (When ready to eat, let
the casserole thaw in the fridge
overnight before reheating.)
CHICKEN TAMALE
CASSEROLE
For enchilada sauce
2 tablespoons oil
1/3 cup fi nely chopped onion
1 clove garlic, minced
1/2 cup hot water
1 beef bouillon cube
16 ounces tomato sauce
2 tablespoons chili powder
1 teaspoon sugar
1/4 teaspoon salt
For cornbread
1/2 cup yellow cornmeal
2 tablespoons sugar
Large pinch of salt
1 tablespoon baking powder
1 egg
4 tablespoons unsalted butter, melted
1/3 cup buttermilk or whole milk
1 cup creamed corn
1 large or 2 small ears fresh corn,
shucked (about 1 cup)
1 4.5-ounce can diced green chiles or 1
large jalapeno, seeded and chopped
For casserole
2-3 cups shredded rotisserie chicken
1 cup shredded Monterey Jack cheese
1 cup shredded taco or 4-cheese
Mexican cheese
Chopped cilantro, sliced jalapeno,
sliced avocado and/or chopped
tomato for garnish, optional
Sour cream for serving, optional
Preheat oven to 400 degrees.
Prepare enchilada sauce: Heat oil
over low heat in large saucepan. Add
onion and garlic and cook until soft,
about 2 minutes. Add hot water, bouil-
lon cube, tomato sauce, chili powder,
sugar, salt and cumin and simmer
for 10 minutes. Mix cold water with
cornstarch, then add slurry to the sauce,
and simmer for a few more minutes
until it thickens. Add more chili powder
to taste.
Prepare cornmeal crust: In medium
bowl, whisk together cornmeal, sugar,
salt and baking powder. Stir in egg,
butter and buttermilk and whisk well.
Stir in creamed corn, fresh corn and the
green chiles. Pour cornbread mixture
into a 12-inch oven-safe skillet or a
9-by-9-inch baking pan. (I used a cast-
iron pan.)
Bake cornbread for about 20-25
minutes, or until a toothpick inserted
in the center of pan comes out clean.
Remove from oven, and poke holes into
Gretchen McKay/Pittsburgh Post-Gazette/TNS
Chicken tamale casserole is an easy weeknight meal that’s full of cheesy, Tex-Mex fl avor.
the surface with a fork.
Mix half of the enchilada sauce with
the shredded chicken. Pour the other
half of the enchilada sauce over the
top the cornbread, and smooth with a
spoon or off set spatula. Top with shred-
ded chicken and all the cheese.
Bake casserole for about 15 minutes,
or until the cheese has melted and has
started to brown on top.
Remove from oven, allow to cool
for about 5 minutes and then top with
optional toppings and a dollop of sour
cream before serving warm.
Serves 6-8.
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