The other day I came across this recipe on Pinterest. It was a delicious looking homemade tamale casserole. My mouth salivated.

“Self,” I said. I always call myself self. Unless I don’t. “Self, why don’t we make this recipe?”

“Let me see it.” Self is pretty demanding.

Self looked over the ingredients. Then she looked at me. You would be surprised how difficult that last part is.

“Girl, we are too lazy to make this.”

I looked the recipe over and was sad to see that she was right. But I happen to be a bit smarter than Self. And a bit more lazy. It is funny how that works.

“Why don’t we just use store bought tamales?”

I think Self agreed because she proceeded to drive us to the grocery store to get them.

Here is the easy recipe we came up with:

Ingredients:

1 package of green chile and cheese tamales (mine came with six for our family of four)
1 10 oz. can of green enchilada sauce
2 cups of diced cooked chicken breast (Self bought us a rotisserie chicken)
2 cups shredded Mexican blend cheese (1 8 oz. package)

Optional toppings:

Sour cream
Chopped cilantro
Salsa

“Self, can we really call this a recipe? All we did was throw some ingredients into a pan. It’s kind of embarrassing.”

“Calm down. Move over. Let me give the directions.”

Directions:

“Sorry about Jenni. She’s too theatrical. Let’s just get to the recipe with no more shenanigans.”

Preheat oven to 350 degrees F.

Pour a small amount of enchilada sauce into the pan. Unwrap tamales from corn husks. Place tamales in a line in the pan. I would use an 11 X 7 pan next time. My 9 X 13 was too big. Place diced chicken on top of tamales. Pour enchilada sauce over chicken. Sprinkle with shredded cheese. Cover with foil and bake twenty minutes. Uncover and bake another 5-10. You want the cheese melted but not brown.

Top with toppings of your choice. We served ours with rice, tortilla chips and homemade salsa. It was a good quick meal and we will definitely be making it again.

I hope one of yous makes this. Then all of yous will be happy.