Armed Polite Society
Main Forums => The Mess Hall => Topic started by: zxcvbob on November 04, 2017, 10:01:12 PM
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Made this today for the first time: bettycrocker.com/recipes/chicken-tamale-casserole/3fa83365-8b4c-41a3-853e-90a00f696ea4?p=1
(http://bettycrocker.com/recipes/chicken-tamale-casserole/3fa83365-8b4c-41a3-853e-90a00f696ea4?p=1)
Wife bought a ready-to-bake tamale casserole from Costco yesterday and burnt it to a crisp (I didn't ask.) I was gonna buy one to replace it, but those things are expensive! So I searched for a recipe and found the one linked above. I followed it for the most part, but I used green enchilada sauce instead of red, and I added some canned black beans (rinsed), chopped onion (not much), and a diced red Serrano pepper to the meat layer.
I will definitely be making this again, with leftover turkey, or roast pork, or hamburger meat, etc. (red sauce for beef; pork can go red or green)
*we call casseroles "hotdish" here. I don't know why
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OOH! That sounds really good! Going to have to give that a try.
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Saved to my wife's Pintrest account! Thanks.
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Made this today for the first time: bettycrocker.com/recipes/chicken-tamale-casserole/3fa83365-8b4c-41a3-853e-90a00f696ea4?p=1
(http://bettycrocker.com/recipes/chicken-tamale-casserole/3fa83365-8b4c-41a3-853e-90a00f696ea4?p=1)
*we call casseroles "hotdish" here. I don't know why
I live 30 miles south of the hot dish party line, never understood why it called that either.
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I've never even heard of the hot dish party line. I'm assuming that that is just a regional name for a hot casserole.
I'm going to make this tomorrow, but I think I'm going to make it with ground turkey instead of shredded chicken.
I'm also going to modify it some, adding some garlic, onion, and a chopped chipotle with some of its adobo sauce.
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I've never even heard of the hot dish party line. I'm assuming that that is just a regional name for a hot casserole.
Hot dish = weird name for casserole
Hot dish party = weird name for potluck
"Hot dish party" line = demarcation of where people stop talking strange and call it a "potluck dinner".
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Hot dish = weird name for casserole
Hot dish party = weird name for potluck
"Hot dish party" line = demarcation of where people stop talking strange and call it a "potluck dinner".
"Bible Belt" = place where you call it a "potbless dinner," because luck is a pagan concept. :lol: [tinfoil]
I've heard of "hotdish," but I never knew what it meant.
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Hot dish = weird name for casserole
Hot dish party = weird name for potluck
"Hot dish party" line = demarcation of where people stop talking strange and call it a "potluck dinner".
:rofl:
It's the south and east border of Minnesota and south and west border of North and South Dakota. Then north all the way to Hudson Bay.
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Turkey is browning...
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Ok. Not terrible. Good dinner on a cold night.
Sent from my SCH-I545 using Tapatalk
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Next time I make this, I am going to make my own enchilada sauce. It is crazy easy to make, and the canned stuff from the store is ridiculously expensive for what it is.
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Next time I make this, I am going to make my own enchilada sauce. It is crazy easy to make, and the canned stuff from the store is ridiculously expensive for what it is.
We made it Saturday as well. VERY tasty, but a bit too spicy for the children. (Even the "mild" enchilada sauce had a good bit of spice).
I'll try it again with a milder flavor. My wife and I loved it. As mike said, very good for a cold night.
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Make your own enchilada sauce. That way you can really control the spice. And, as I noted, it's ridiculously easy to make.
Had I googled a little bit before making it the first time I would have made my own sauce.
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Next time I make this, I am going to make my own enchilada sauce. It is crazy easy to make, and the canned stuff from the store is ridiculously expensive for what it is.
Got a recipe for enchilada sauce? (red or green?) I buy the 28 oz cans at Aldi, or sometimes the Las Palmas brand at Walmart. I'm pretty sure I could make the something like red using dried peppers and roux, but the green seems trickier.
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Sorry, Bob, I missed your question about the sauce recipe. I made the red, but there are also many recipes for green sauce.
I used this one: https://cookieandkate.com/2016/enchilada-sauce-recipe/
It came together quickly and was a lot better than the can of Old El Paso.
There are SO many different recipes for "authentic" enchilada sauce it's not even funny. I picked the one above because it uses a boost of cinnamon, and I REALLY like cinnamon when paired with savory tomato sauces.
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Sorry, Bob, I missed your question about the sauce recipe. I made the red, but there are also many recipes for green sauce.
I used this one: https://cookieandkate.com/2016/enchilada-sauce-recipe/
It came together quickly and was a lot better than the can of Old El Paso.
There are SO many different recipes for "authentic" enchilada sauce it's not even funny. I picked the one above because it uses a boost of cinnamon, and I REALLY like cinnamon when paired with savory tomato sauces.
Thanks, Mike. Interesting recipe. It doesn't have nearly as much chili in it as I expected. I tend to use whole dried chili peppers; usually ancho and New Mexico or guajillo. Looks like one would be more than plenty. Maybe I need to toast and grind some of my peppers so they don't take up so much cabinet space...
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Sorry, Bob, I missed your question about the sauce recipe. I made the red, but there are also many recipes for green sauce.
I used this one: https://cookieandkate.com/2016/enchilada-sauce-recipe/
It came together quickly and was a lot better than the can of Old El Paso.
There are SO many different recipes for "authentic" enchilada sauce it's not even funny. I picked the one above because it uses a boost of cinnamon, and I REALLY like cinnamon when paired with savory tomato sauces.
I like some of the Cookie and Kate stuff. She has a West African Peanut Soup that uses collard greens that SWMBO and I love.
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Thanks, Mike. Interesting recipe. It doesn't have nearly as much chili in it as I expected. I tend to use whole dried chili peppers; usually ancho and New Mexico or guajillo. Looks like one would be more than plenty. Maybe I need to toast and grind some of my peppers so they don't take up so much cabinet space...
It's fairly mild, so I'm going to play with the basic ingredients and get some more heat into it. I would have used some cayenne pepper in it, but I discovered that I was out of cayenne. I did add some smoked paprika, and that was a nice addition.
I tried it before I put the vinegar in, and after, and the vinegar is, I feel, essential. It really makes the flavors pop.
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I like some of the Cookie and Kate stuff. She has a West African Peanut Soup that uses collard greens that SWMBO and I love.
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.
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I made the recipe in the top post for the church potluck Sunday. I used green sauce instead of red (because chicken), and I used a 4 oz can of diced jalapenos instead of green chilies. It was a big hit. I thought it was good but a little too sweet. It should be a little sweet, but the canned corn is probably enough. I need to figure out how to make this without the Jiffy mix. Maybe use 8 ounces of Aunt Jemima's cornbread mix (I don't think it has any sugar) and 2 or 3 Tbsp of oil instead.
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This is one of my favorite recipes from this site (the only one I like more is the instant mashed potato gnocchi).
I've not made it this year, yet, because I'm still in active diet mode and, well, this thing isn't really diet friendly. And it's SO damned good I want to eat the entire thing.
For the most part I've subbed out the shredded chicken and use ground turkey, and as I noted below, I make my own red sauce, although I really should try green sauce.
I'm going to try Mexican cheese in it next time instead of "Mexican cheese blend," which is often mostly cheddar.
I figure asadero and manchego for the primary cheese because they melt so nicely and queso blanco sprinkled over the top (especially if I can find one that's made with lime juice).
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I thought it was good but a little too sweet. It should be a little sweet, but the canned corn is probably enough.
My money is on the corn muffin mix. They tend to run sweet. Some of them sickeningly so. They're called corn muffins for a reason. The box mixes have the equivalent of three or four tablespoons of sugar in them.
No need for the box mix. Ditch the box, and the sweet, by substituting in the following:
2/3 c cornmeal
1/2 c AP flour
1 t baking powder
1/2 t salt
1/2 t sugar
Sift or whisk together and use where the box mix is indicated.
Brad
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That's what I was going to suggest -- dropping the box mix and going with a bag of cornmeal.
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For some reason, as I was getting dressed for work this morning, I thought about this recipe.
I think I need to make it this weekend because damn is it good.
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Making this right now. I used 1 cup of Aunt Jemima's cornbread mix instead of a box of Jiffy to cut the sweetness. (it has flour, salt, and baking powder) I also cut back on the chicken a little and added half a can of drained and rinsed black beans.
I'm using half of a 28 oz can of green sauce. I will make this again in about a week using a pound of ground pork instead of chopped chicken to use the other half a can -- unless I use them for burritos or stir into boxed mac & cheese before then.
ETA: AJ's cornbread mix almost worked. Actually it did work but it's a little dry; this will taste a lot better tomorrow. So I looked at a box of Jiffy and it contains shortening. A cup of cornbread mix and a tablespoon or two of oil (probably 2) should be about right.
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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
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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.
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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.
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I'm going to make this for Thanksgiving dinner. You guys better be right! =D
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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.
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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.
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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. :cool:
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!
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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.