This is my new favorite breakfast. You can certainly have it for dinner, but Oh! What a fabulous morning meal. Truly a reason to get up in the morning!
Tamale Casserole
18 - 20 corn tortillas
Cooking oil - at least 4 - 6 ounces
1 cup corn meal
1 can creamed corn
1/3 cup water
4 eggs
2 oz diced pimento
4 oz chopped ripe olives
4 oz diced green chilies or diced jalapenos
1 teaspoon salt
2 1/2 cups shredded, cooked chicken
1 teaspoon cumin
Chili powder or chili powder blend*
3 cups enchilada sauce
3/4 cup crushed tortilla chips
1 cup shredded cheddar cheese - optional
* If you use pure chili powder, use a 1/2 teaspoon for the corn meal mix and a 1/2 teaspoon for the sauteed chicken. If you are using a blend you can sprinkle it in a little more liberally.
1.
Cut 18 corn tortillas in strips, saute in oil. They don't need to get
crisp. Use plenty of oil to soften them. Put some in the pan and then
drizzle a little over the top.
2. Saute 1/2 of the tortillas and
put them in the bottom of a 9 x 13 casserole dish. Pour 1 1/2 cup of enchilada sauce
over the tortillas. Stir them slightly so they are evenly coated with
sauce.
3. Cook corn meal along with: eggs, creamed corn, water, pimento, diced green chilies or diced jalapenos, salt, and diced ripe olives. Cook on medium heat until thickened. Stir to keep it from sticking to the bottom of the pan.
4. Saute the shredded, cooked chicken in oil with cumin and chili powder.
5. Ladle the cooked corn meal mixture over the tortilla/sauce layer.
6. Saute the other half of the tortilla strips and arrange them over the corn meal.
7. Spread the spiced, sauteed chicken over strips; ladle the remaining enchilada sauce over chicken.
8. Sprinkle crushed tortilla chips over chicken. If you like, sprinkle grated cheese over the crushed chips.
Bake covered for 45 minutes at 350
3. Cook corn meal along with: eggs, creamed corn, water, pimento, diced green chilies or diced jalapenos, salt, and diced ripe olives. Cook on medium heat until thickened. Stir to keep it from sticking to the bottom of the pan.
4. Saute the shredded, cooked chicken in oil with cumin and chili powder.
5. Ladle the cooked corn meal mixture over the tortilla/sauce layer.
6. Saute the other half of the tortilla strips and arrange them over the corn meal.
7. Spread the spiced, sauteed chicken over strips; ladle the remaining enchilada sauce over chicken.
8. Sprinkle crushed tortilla chips over chicken. If you like, sprinkle grated cheese over the crushed chips.
Bake covered for 45 minutes at 350
If you delight in existence, you will become a guide to those who need you, revealing the path to many.
Sutra Nipata
