Mexican Chicken Cornbread Casserole


As you know I just got back from NYC for the first time. Here’s what I loved about it; I felt the city on the whole was driven, vibrant…everyone seemed like they were on their way to something important and life changing.

I’m sure that pace can get tiring after a while, but for the four days I was there I appreciated it.

Since I was there for my husband’s MBA program we visited the Google Headquarters, WeWork, Getty Images, NFL headquarters, and toured the United Nations.

Any chance we could find we found something good to chow on. For some reason, we didn’t find any good Mexican food.

I’m not saying it doesn’t exist but we didn’t find it. By the time I got home I was seriously craving Mexican food. We eat it at least twice a week and I was going through major withdrawls.

This Chicken Tamale Casserole is mild enough to feed to your kids and spicy enough to keep the adults interested.

You guys, the crust is a soft version of cornbread like this Corn Souffle cooked just enough so that it holds together but soft enough that you think you’re eating something incredibly indulgent.

I want to feed this to everyone I know. Fuh real. We cleaned the entire pan.