Chicken Tamale Hotdish*

[Brad Johnson]

I always add about a quarter cup of oil for a full pan of cornbread. Keeps it moist. Nothing fancy needed. Vegetable or canola is fine.

Brad

[K Frame]

This is still one of the best recipes posted here, and one of my absolute favorites.

Once it gets good and cold, I'm going to make it again.

[robear]

I made this on Tuesday using supermarket rotisserie chicken.   I added the beans and chopped onions like someone said.   I used a jalapeno cornbread mix instead of the muffin mix, adding about 1/4 cup canola oil.    I also added a packet of Sazon GOYA and some smoked paprika to the chicken mix.

...it was excellent.   More importantly it was even better the next day after sitting in the fridge overnight.  Reheated, of course..

Next time I think I will let it cook in the oven for 10-15 minutes before adding the cheese, just to cook the onions a bit more.

Thanks for this one, it's going in the good recipe folder.

[Silver Bullet]

I'm going to make this for Thanksgiving dinner.  You guys better be right!   

[K Frame]

Make your own enchilada sauce! Don't go canned. Homemade is easy and it is SO much better.

I attached a link to a recipe for one I like earlier in this thread. It has a bit of cinnamon in it, which I think gives it a much deeper flavor.

[TechMan]

I just looked at that peanut soup, and OMG it looks like college night out at the fraternity vomit... Gotta admit, though, that it sounds good, and it certainly looks easy enough.

Mike, if you haven't made the peanut soup, give it a try.  Make sure to use natural peanut butter not Jif, Peter Pan, etc.

[Silver Bullet]

Make your own enchilada sauce! Don't go canned. Homemade is easy and it is SO much better.

I attached a link to a recipe for one I like earlier in this thread. It has a bit of cinnamon in it, which I think gives it a much deeper flavor.

Okay, I printed the recipe from your link; thanks!  I've got most of those ingredients already, I think I just lack tomato paste and vegetable broth.  Looks great, and it looks like this might elevate the casserole from pretty good to exceptional, worthy of a new Thanksgiving tradition.   

I really wanted to make pork shoulder on the rotisserie, like I did last year, but my wife is currently on a "no pork" phase, and she is laid up from an operation.  I don't want her to feel left out!

[K Frame]

I made mine with chicken broth. The reason she used vegetable broth is she's vegetarian.

I've made the casserole several times and have made numerous tweeks to the basic recipe; each time has been better than before.

I've consistently used ground turkey, though, because that's what I like. One of these days I want to try it with roast turkey, though.

[zxcvbob]

The link with the recipe at the top of the thread doesn't work anymore.  I dug up the recipe at archive.org.  Here it is:
https://web.archive.org/web/20210417183126/http://www.bettycrocker.com:80/recipes/chicken-tamale-casserole/3fa83365-8b4c-41a3-853e-90a00f696ea4

1 (14 3/4-oz) can creamed corn
1 (8.5-oz) box corn muffin mix
1 (4.5-oz) can Old El Paso™ chopped green chiles
1/4 cup sour cream
1 egg
1 teaspoon ground cumin
1 1/2 cups shredded Mexican blend cheese, divided
2 cups shredded cooked chicken
1 (10-oz) can Old El Paso™ red enchilada sauce

Toppings: sour cream, diced avocado, diced tomatoes, cilantro

1 Preheat oven to 400° F and spray a 9 x 13 baking dish with cooking spray.
2 In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
3 Bake for 20-25 minutes or until edges are golden brown and the middle is set.
4 Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
5 In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
6 Bake for 5-10 minutes or until cheese is melted.
7 Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.

[K Frame]

Nice sleuthing, Bob.

The recipe is also one of the early recipes posted to the Vouched Recipes thread.

[zxcvbob]

Nice sleuthing, Bob.

The recipe is also one of the early recipes posted to the Vouched Recipes thread.

I looked for it there and couldn't find it -- but I was focused on my own posts and just skimmed the others.  I didn't realize you had already extracted the text and reposted it 🤣

[K Frame]

Yeah, I pulled a bunch of recipes in that others had posted but that I had made and really enjoyed to kick start the Vouched Recipes thread.

I wanted to make certain that I didn't lose track of any of them.

Mill Creek's instant mashed potato gnocchi was also one that I pulled in. I've not made it in quite awhile, and in fact I've been buying frozen premade gnocchi that isn't quite as good simply because it's a lot easier and less time consuming.