I had most of the ingredients in my kitchen already, so a quick trip to the corner market was all it took to round up the rest of the ingredients that I needed. This dish has tons of great flavor from gooey melted cheese, shredded chicken breast that's doused in spicy enchilada sauce, and a moist base layer that features packaged cornbread mix. This dish is super easy to whip up, and it smells absolutely wonderful as it bakes away in the oven. It's basically a meal on its own, but you can add sides if you want. Last night, I served it with Spanish rice...but I'm planning to serve the leftovers tonight with homemade guacamole and chips.
Layered Chicken Tamale Bake
adapted from Cooking Light
Step 1: Preheat oven to 400. Combine the following ingredients in a mixing bowl: 1 package Jiffy corn muffin mix, 1/2 cup shredded co-jack cheese, 1/3 cup skim milk, 1 medium egg, 1/3 cup diced onion, 1 can diced green chiles, and 1 can cream corn. Stir to combine, and pour the cornbread mixture into a greased baking pan. The recipe calls for a 13x9 pan, but I used one that was slightly smaller. Bake for 15 minutes, until browned and set.
Step 2: While the cornbread base is baking, combine 2 cups shredded chicken breast and 1/2 cup canned enchilada sauce (from a 15-ounce can) in a small bowl. You can use rotisserie chicken or poach one large chicken breast in a bit of broth or salted water.
Step 3: When the cornbread base comes out of the oven, poke holes over the top with a fork. Pour the rest of the enchilada sauce on top. Evenly spoon the reserved chicken mixture on top of the enchilada sauce. Sprinkle with another 3/4 cup of shredded co-jack cheese.
Step 4: Bake for 15 minutes, until the cheese is melted and bubbly. Remove the dish from oven and let it sit about 5 minutes to cool a bit and make it easier to cut. Cut into 6-8 squares; top each square with lowfat sour cream and sliced green onions.
We really enjoyed the flavor of this dish. The cornbread base is moist like the masa in a traditional tamale, but a bit sweeter. The onion and green chiles give it a nice spicy flavor. The chicken and enchilada sauce add another great layer of flavor. And the cheese? Well...is lots of melted cheese ever a bad idea?!?!?
I hope you'll give this easy recipe a try soon, because it delivers a lot of bang for your kitchen buck! Although I poached my own chicken breast this time, this would be a perfect weeknight dinner using a takeout rotisserie chicken. That would cut the prep time for this dish to about 15 minutes + baking time.