Thursday, July 30, 2009

Through His Stomach

If the way to a man's heart is through his stomach, I've discovered the precious key to romance. Sure, my husband is appropriately appreciative of a meal cooked lovingly for hours with great ingredients by yours truly. BUT I've found that at his core, he's a sucker for a simple home-cooked meal that is in all ways unassuming.

I found a simple and delicious gem online from Cooking Light that hits the spot every time. It's easy-to-make and to-die-for at the same time. Here's what you'll need from the grocer:

1 cup (4 ounces) shredded 4-cheese Mexican blend cheese, 1/3 cup fat-free milk, 1/4 cup egg substitute, 1 teaspoon ground cumin, 1/8 teaspoon ground red pepper, 1 (14 3/4-ounce) can cream-style corn, 1 (8.5-ounce) box corn muffin mix (such as Jiffy), 1 (4-ounce) can chopped green chiles, drained, Cooking spray, 1 (10-ounce) can red enchilada sauce, 2 cups shredded cooked chicken breast (preferably a rotisserie), 1/4 cup fat-free sour cream

I believe that Rotisserie chickens can cover a multitude of failures on my part when it comes to chicken prep. Seriously. Buy them and reap the rewards.

After preheating your oven to 400°, combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch casserole dish coated with cooking spray.

Bake at 400° for 20 minutes or until set. Pierce entire surface liberally with a fork and then pour enchilada sauce over the top. Top with shredded chicken and sprinkle with remaining 3/4 cup cheese. Continue to bake for 15 minutes or until cheese melts.

Remove from oven and let casserole cool for 5 minutes. Cut into 8 pieces and top each serving with sour cream or guacamole.


Chicken Tamale Casserole (from Cooking Light, 2008)
Ingredients
* 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese, divided
* 1/3 cup fat-free milk
* 1/4 cup egg substitute
* 1 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8.5-ounce) box corn muffin mix (such as Jiffy)
* 1 (4-ounce) can chopped green chiles, drained
* Cooking spray
* 1 (10-ounce) can red enchilada sauce
* 2 cups shredded cooked chicken breast (I use the white meat from a rotisserie chicken)
* 1/2 cup fat-free sour cream
Directions
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 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. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

21 comments:

shail2chouhan said...

I will try this receipe at home, thanks you are doing a great work

RebeccaMom said...

sounds yummy!

Dave B. said...

or scrap all that and buy a home run inn cheese pizza...cook 15-20 at 450 degrees...

Sarah said...

But Dave, we can't eat Home Run Inn EVERY night (although it's tempting)!

Sandra Saunders said...

YUM!! i'm going to have to try this one.

thanks!

Erika said...

I'm so making this for Jason soon.

Amy and Andrew said...

Oooh... que bueno!

Elizabeth said...

Even though I just ate lunch and am stuffed that looks so good it makes me want to eat again!

RosaMarĂ­a said...

looks and sounds yummy!!!! thanks for sharing!

Alexis said...

Yum! Thanks for sharing that recipe and I completely agree about rotisserie chicken. It has saved me on many an occasion!

Rebecca said...

Oo Sarah! This looks so yummy and easy too. I will try making this for Tay to see if I can win him over :) Much love

Infanta said...

Hi there, I stumbled onto your blog via someone else's and I love reading your entries. Your recipe looked really good and I have to try it when it is not so hot. I don't like to cook when it is really hot.

I also read your entries on the quilts you have made. They are really beautiful and I think we should switch tasks when it comes to quilting. I recently discovered quilting and I have made three quilts so far and the best part of the whole process for me is the math and the "quilting", especially now that I learned to do free motion/stippling. Maybe you can cut for me and I will quilt for you, hee, hee.

Sally said...

that looks so yummy sarah! too bad there are no rotisserie chickens (or home run inn pizzas) anywhere near me... i will just have to learn to cook an awesome chicken.

i am definitely trying this recipe!

and it was so great to see you at chic! take care!

iknitipurl said...

I'll have to try the recipe. My husband will love it!

Aunt Spicy said...

I've made this a couple of times, it is fabulous!

Jessica said...

that looks soooo yummy! cant wait to try it out :)

Linnea said...

That looks so yummy! I can't wait to try it.

AngieK said...

Mmmm, that looks great. I'm definitely going to have to try that. Thanks!

beewitchinstitchin said...

Hi Sarah, just wanted to tell you that I made this last night and it was great. I will definitely be making it again...and again. Thanks for sharing...Kathy

amylouwho said...

I don't know why I didn't see this yet! YUM! sounds right up our alley!

Sarah said...

I'm so glad that you liked it, Kathy!