CHICKEN TAMALE PIE
1 dozen hot tamale, husk removed
1 14 oz can creamed corn
1 teaspoon cumin
1 teaspoon of red pepper
1 4 oz can chopped green chilies, drained
2 cups shredded chopped chicken breast
2 cups shredded Monterey Jack cheese or cheese blend, divided
1 10 oz can enchilada sauce
Heat oven to 350 degrees. Spray a 9×13″ pan with cooking spray. Place hot tamales in the pan, mash them to cover entire bottom. In a separate bowl, mix creamed corn with egg, cumin, red pepper, green chilies, chicken, and 1 cup of cheese. Pour over tamale, spread evenly. Spoon enchilada sauce over chicken mixture and top with remaining cheese. Bake for 20-30 minutes or until casserole is hot and cheese is melted.
CHANGES: I try to NEVER use can vegetables. If I can not buy them fresh (whatever fresh means these days), I buy frozen. A lot of grocery stores have been carrying frozen creamed corn in a roll. It looks like a tube of sausage. This creamed corn comes white or yellow. The white is my favorite. It is the closest I have ever had to fresh creamed corn that my step-dad’s mom use to make. Her corn was delicious!!!! It wasn’t exactly “creamed” but it was if that makes any sense. If I have sour cream, I have been known to plop a dollop of Daisy on top.
I also do not use red pepper. I don’t even own red pepper. And my chicken is a Sam’s rotisserie chicken. I use the dark and white meat for the casserole.
Several of my local grocery stores carry tamales. They have them in the meat department by the deli, or one even has them in frozen food section. I have never had a canned tamale so I can not suggest using a can tamale, but I do suggest that you search for a fresh tamale v’s the can since the tamale is such a big part of this casserole.