Serves 4
[ingredients title=”Ingredients”]
Filling
- 3 tablespoons olive oil
- Meat from ½ rotisserie chicken
- 4 slices bacon
- 2 tablespoons water
- 1 tablespoon butter
- ½ yellow onion, diced
- ½ red bell pepper, seeded and diced
- 1 clove garlic, minced
- 1 cup creamed corn
- ½ cup black olives, drained and chopped
- ½ cup salsa
- 1 tablespoon flour
- 1 ½ cups chicken broth
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- ¼-⅓ cup chopped cilantro.
Cornbread Crust
- 1 ½ cups milk
- ½ cup butter
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 cup whole kernel corn
- 1 cup cornmeal
- 1 cup shredded sharp cheddar cheese
- 3 eggs slightly beaten
Enchilada Sauce
- 2 tablespoons flour
- 1-2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups chicken stalk
- 1 15 ounce can of tomato sauce
- 2 tablespoons tomato paste
- ½ teaspoon dried lemon peel or ¼ teaspoon lemon zest
Serve
- Cilantro
[/ingredients]
[directions title=”Instructions”]
Filling
- In a large saucepan over medium heat add the olive oil and chicken. Cook for 5 minutes stirring occasionally. Using a slotted spoon remove the chicken and place in a large bowl. Add the bacon and water. Cook until the bacon is almost crisp. Using tongs remove the bacon and place on a plate covered with paper towels. When the bacon is cool dice. Add the butter and add onions, bell pepper, and salt. Cook until the onion is almost translucent, about 5-8 minutes. Whisk in the flour and cook for 1 minute. Add the garlic and cook for 1 additional minute. Add the creamed corn, olives, salsa, bacon, chicken broth, and milk. Turn the heat to high and bring to a boil. Turn the heat down to medium-low and simmer until thickened, stirring occasionally. Pour into a large bowl and stir in the cheese and cilantro. Set aside
Cornbread Crust
- Using the same large saucepan add milk, butter, salt. Place on the stove and turn the heat to high and bring to a boil, stirring constantly. Reduce the heat to medium-low and bring to a simmer. Slowly whisk the baking powder and sugar. Add the corn and mix together. Slowly add the cornmeal. Simmer until it is thick. Remove from heat and add cheese and eggs. Mix well.
Assemble Chicken and Cornbread Crust
- Preheat oven to 350 degrees Fahrenheit.
- In large oven safe 2-quart casserole dish press ⅓ of the Cornbread Crust into the bottom of the dish. Pour the chicken mixture into the casserole dish. Spoon on the remaining Cornbread Crust and spread evenly across the top.
- Bake for 30 minutes.
- Meanwhile, make the Enchilada Sauce
Enchilada Sauce
- In a dry saucepan over medium heat add the flour. Stirring frequently fry the flour until it starts to brown, about 5 minutes. When browned add the chili powder, cumin, onion, powder, garlic powder, paprika, salt, and pepper. Cook for 1 minute, stirring frequently. Using a whisk add the chicken stalk, tomato sauce, tomato paste, and lemon peel or zest. Turn the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until thick.
Serve
- Serve the Chicken Tamale Casserole and top with Enchilada Sauce and cilantro.
[/directions]
#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #ChickenTamalePie, #NationalMilkDay[box style=”rounded”]Tomorrow is National Curried Chicken Day. The ingredients for tomorrow’s recipe is listed below:
- 1 tablespoon plus 1 teaspoon salt
- 2 large or 3 medium russet potatoes, cut into ½ inch cubes
- 1 ½ pounds boneless skinless chicken breast, cut into ½ inch strips
- ½ teaspoon black pepper
- 1 teaspoon plus 1 ½ teaspoons curry powder
- 2 tablespoons plus 1 teaspoon olive oil
- ½ medium yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, peeled and minced
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 14 ounce can coconut milk
- Cooked rice to serve
[/box]