Chicken Tomale-esque

adapted from Cooking Light

This was pretty tasty, though I was pretty surprised it came from Cooking Light. I guess it would be 'light' if you really got 8 servings out of it. We managed about 5ish. Nick wanted tomales but this was a good compromise for weekday. It came together really quickly (I cooked the chicken during Siena's nap) and we enjoyed it with a nice big salad on the side.

I think this could be played around with and might go well with onions, bell peppers, in a tomatillo sauce, etc.

Ingredients

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided

1 tsp. ground cumin

1/8 tsp. ground red pepper

1 (14 3/4-ounce) can cream-style corn

1 1/4 cup flour

3/4 cup corn meal

2 Tbsp. sugar

2 tsp. baking powder

1 cup milk

2 egg, beaten

1 (4-ounce) can chopped green chilies, drained

cooking spray

1 (10-ounce) can red enchilada sauce

2 cups shredded cooked chicken breast *

sour cream

fresh cilantro

Directions

1. Preheat oven to 400°. In a large bowl, combine 1/4 cup cheese, cumin, pepper, corn, flour, corn meal, sugar, baking powder, milk, egg, and green chilies, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

2. Bake at 400° for 15-20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top each serving with a little sour cream and plenty of cilantro.

* This is a great way to cook chicken that needs to be shredded (pizza, enchiladas, pitas, etc). Preheat oven to 350 F. Season the chicken breast with salt and pepper and drizzle with olive oil. Loosely wrap it in aluminum foil and place it (directly on the rack is fine) in the the preheated oven and bake for 30-40 minutes until the juices run clear. After removing it from the oven let it sit for at least 10 minutes to cool and to let the juices settle before shredding or dicing it.

from A Hint of Honey