Ingredients
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 1 egg
- 1/3 cup milk
- 1 (4-ounce) can chopped green chiles
- 2 cups Homemade Quick & Easy Enchilada Sauce
- 1/2 onion sliced
- 1/2 green bell pepper sliced
- 1 jalapeno sliced
- 1 tablespoon canola oil
- 1 teaspoon cumin
- 1 pinch cayenne
- 1 pinch salt
- 1 pinch oregano
- 2 cups shredded cooked chicken breast
- 1/2 cup sour cream
- 1 cup sharp white cheddar, grated
Recipe Description
Homemade Chicken Enchilada Tamale Bake made with from scratch spicy cornbread, spicy pepper saute, chicken and cheese topped with homemade enchilada sauce. All natural and AMAZING. I came across a recipe for a Chicken Tamale Casserole from Cooking Light that sounded remarkably indulgent for a really low amount of points. It was good, but so much of it had the vibe of a cake mix cake. I ditched the Jiffy mix in favor of homemade cornbread, ditched the can of enchilada sauce for my Best Homemade Enchilada Sauce and replaced the egg substitute with…..well… an egg? So this version may have more ingredients, and it may take a little bit longer, but I can assure you there won’t even be a hint of “cake mix” to the dish.
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