Chicken Tamale Casserole

Because there were thunderstorms predicted throughout the day, when we planned the menu for the week, we decided that tonight was not the night to grill.  Of course, we had a big storm this afternoon with hail and house shaking thunder that was pretty exciting but it was calm and beautiful outside as we made dinner.

Either way, dinner was delicious.  Not very photogenic, but delicious.

We made Chicken Tamale Casserole from Cooking Light. I’ve made this before and it’s always very good and easy.  The part that takes the longest for me is shredding the chicken, but I usually buy a rotisserie chicken from the grocery store and I sort of enjoy pulling it apart.  I know that’s kind of gross but I also like cleaning off the turkey carcass on Thanksgiving.

Ours is not as light as the original recipe. I used an egg, instead of egg substitute, probably used a half a cup more cheese on top, used most of the chicken from a rotisserie chicken (which was likely more than two cups though I didn’t measure) and I got a bigger can of enchilada sauce (although I didn’t use it all, it was more than the recipe called for).  At the recommendation of a friend who made it before I ever did, I mix the enchilada sauce into the chicken instead of over the corn bread.

Ours didn’t set up as nicely as the picture in the recipe but I am a huge fan of food all mixed together and the flavors in this are great.  I think that corn bread in the first part of the recipe could be made to go with chili or soup.

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