Description
A delicious and hearty dish that brings the flavors of traditional tamales into a simple casserole form, packed with protein and flavor.
Ingredients
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 cup cornmeal
- 1 cup milk
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Sour cream and green onions for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, black beans, corn, and enchilada sauce. Mix well and spread it evenly in the bottom of a greased baking dish.
- In another bowl, whisk together the cornmeal, milk, egg, baking powder, chili powder, cumin, salt, and pepper until smooth. Pour this mixture over the chicken and bean layer in the baking dish.
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden and set.
- Remove from the oven and sprinkle shredded cheese on top. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted.
- Allow to cool slightly before serving. Top with sour cream and green onions if desired.
Notes
Use rotisserie chicken to save time. Feel free to add more vegetables like bell peppers or onions for extra nutrition. Adjust spiciness with jalapeños or more chili powder.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican