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Chile Cheese Sweet Corn Tamale Pie
(My daughter Leila’s favorite!)
Recipe courtesy Estrellita Tapia Shawky
For this recipe you’ll need:
1 1/2 cups yellow corn meal
1/2 cup all-purpose flour
8 oz. diced green chilies
2 cans of sweet cream style corn
1/2 cup sugar (or Splenda)
1/3 teaspoon salt
2 cubes of unsalted butter or margarine
8 oz. jack cheese.
- Mix yellow corn meal and all-purpose flour in a bowl.
- Add 8 oz. diced green chilies and two cans of sweet cream style corn to the bowl. Mix well.
- Add 1/2-cup sugar (or Splenda) and 1/3 teaspoon of salt and mix.
- Melt two cubes of unsalted butter or margarine. Mix it into corn meal ingredients.
- Preheat oven to 450 degrees.
- Pour mixture into a baking dish and add at least 8 oz. of jack cheese. Then add the other half of the mixture and add remaining cheese. (Layer cheese as you would a lasagna dish)
- Put oven dish in the oven to bake 25 – 30 minutes until golden brown.
- Serve deliciously hot!
Green Chicken Enchilada
Recipe courtesy Estrellita Tapia Shawky
For this recipe you’ll need:
A 12 oz. can of Green Enchilada sauce
16 oz. sour cream
1 pound cooked chicken.
10 oz. jack or pepper jack cheese
18 – 24 corn tortillas
Vegetable or corn oil
- Mix a 12 oz. can of Green Enchilada sauce and 16 oz. sour cream in large bowl.
- Chop 1 pound cooked chicken.
- Grate 10 oz. jack cheese (pepper jack cheese if you like it more spicy).
- Fry 18 – 24 corn tortillas in vegetable or corn oil for one minute on each side, and stack them on top of each other.
- Put one tablespoon of chicken, cheese and sauce onto a tortilla and place in a baking dish. Continue these steps with remaining tortillas.
- Once you fill dish with the rolled up tortillas, add remaining sauce and sprinkle cheese.
- Cook in a preheated 350-degree oven for 20 – 25 minutes. Serve deliciously hot!
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