One of my favorite ways to use up the chicken from a beer can chicken is this amazing recipe!
I loved it mostly being a dump and go, i always thought the chicken got a tad dried out.
The time before this most recent time, i didn’t poke holes, just dumped over the top.
This time i decided to just make it as a single dish and see how it went.
I put all the goodies into the jiffy corn bread mix, added some smoky pepper flakes and some habanero spice i had on hand, for the chicken I combined it with red enchilada sauce.
i added the chicken to the corn bread mix and poured it into a prepared pyrex.
The result was pretty tasty – alas so amazing how much corn bread can just suck spice and heat out of something.
Left over chicken tamale bake – redo
Ingredients
- 1/2 cups shredded Mexican cheese blend (5 oz)
- 1/3 cup milk
- 1 egg plus 1 egg white, beaten (about 1/4 cup eggs)
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 1 can (14.75 oz) cream-style corn
- 1 box (8.5 oz) corn muffin mix
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 can (10 oz) Old El Paso™ red enchilada sauce
- 3 cups shredded or chopped deli rotisserie chicken
- 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
Instructions
- Heat oven to 400°F.
- Generously spray 13×9-inch (3-quart) baking dish with cooking spray.
- In large bowl, stir 1/2 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined.
- Combine Red Enchilada and chicken
- Add chicken and any left over sauce into the cornbread mixture
- Spread evenly in baking dish.
- Bake 55-60 minutes or until corn mixture is just set and edges are lightly golden brown.
Verdict:
I really enjoyed this way of making the dish!
Next time i would combine the chicken with the taco seasoning, and add the enchilada sauce to the cornbread mixture. I would add more spices to the cornbread mixture as well.
Definitely great and easy!
If you make any version of this dish – let me know what you think!
