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Author Topic: Chicken Tamale Hotdish*  (Read 1932 times)
zxcvbob
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« on: November 04, 2017, 06:01:12 PM »

Made this today for the first time: 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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Mike Irwin
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« Reply #1 on: November 05, 2017, 03:59:02 AM »

OOH! That sounds really good! Going to have to give that a try.
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« Reply #2 on: November 05, 2017, 02:57:12 PM »

Saved to my wife's Pintrest account!  Thanks.
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« Reply #3 on: November 06, 2017, 05:53:18 AM »

Made this today for the first time: 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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Mike Irwin
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« Reply #4 on: November 09, 2017, 04:30:59 AM »

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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makattak
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« Reply #5 on: November 09, 2017, 05:10:14 AM »

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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« Reply #6 on: November 09, 2017, 05:52:18 AM »

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.  cheesy  Tinfoil Hat Smiley

I've heard of "hotdish," but I never knew what it meant.

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« Reply #7 on: November 09, 2017, 05:53:54 AM »

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".  


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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« Reply #8 on: November 10, 2017, 01:48:52 PM »

Turkey is browning...
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« Reply #9 on: November 10, 2017, 03:56:16 PM »

Ok. Not terrible. Good dinner on a cold night.

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« Reply #10 on: November 12, 2017, 06:32:14 AM »

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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makattak
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« Reply #11 on: November 13, 2017, 05:29:16 AM »

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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« Reply #12 on: November 13, 2017, 06:08:44 AM »

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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zxcvbob
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« Reply #13 on: November 13, 2017, 06:08:49 AM »

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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Mike Irwin
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« Reply #14 on: November 29, 2017, 06:41:27 AM »

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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zxcvbob
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« Reply #15 on: November 29, 2017, 07:39:57 AM »

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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« Reply #16 on: November 29, 2017, 12:09:47 PM »

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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Mike Irwin
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« Reply #17 on: November 30, 2017, 03:31:02 AM »

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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« Reply #18 on: November 30, 2017, 03:35:24 AM »

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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zxcvbob
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« Reply #19 on: December 12, 2018, 06:47:06 PM »

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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« Reply #20 on: December 13, 2018, 05:07:12 AM »

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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« Reply #21 on: December 13, 2018, 06:55:52 AM »

 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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« Reply #22 on: December 13, 2018, 07:34:05 AM »

That's what I was going to suggest -- dropping the box mix and going with a bag of cornmeal.
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