Carnitas Tamale Casserole
Total time
Author: Gravel & Dine
Recipe type: Main
Cuisine: Mexican
Serves: 4
- ⅔ c flour
- ½ c yellow corn meal
- 3 T sugar
- 1 T baking powder
- ¼ t salt
- 2 T vegetable oil
- ⅓ c milk
- 1 egg
- 1 can diced green chilies
- 1 can cream corn
- 2-3 c carnitas
- 1 ½ c green chili enchilada sauce
- 1 c white shredded cheese such as Monterrey jack, mozzarella, cheddar or Oaxaca
- Cilantro for serving
- Preheat oven to 400 degrees. Grease a 11x7 pan.
- In a medium bowl, whisk together flour, corn meal, sugar, baking powder and salt.
- Add vegetable oil and whisk until crumbly.
- Whisk in milk and egg.
- Stir in diced green chilis (undrained) and cream corn.
- Pour into prepared pan.
- Bake for 25 minutes until the edges are lightly golden and the center is set.
- Reduce oven to 350 degrees.
- Poke holes in the cornbread base with a butter knife.
- Pour over a cup of the enchilada sauce.
- Top evenly with carnitas.
- Drizzle on the remaining half cup of enchilada sauce.
- Top with cheese.
- Bake covered for 20 minutes. Uncover and bake for 5-10 minutes.
- Serve with cilantro on top.
Recipe by Gravel & Dine at https://gravelanddine.com/carnitas-tamale-casserole/
3.5.3208