I made Cooking Light’s Green Chile Tamale Pie for our small group last night. Now, it’s very possible this recipe is tainted for me because it took me longer to prep than I thought it would and so we were 30 minutes last to our small group…not great when you’re bringing a main course but it happens. So the whole thing feels a little flustered.
The masa topping did not go the way it was supposed to for me. I added more water which helped but I think I should have added even more water and I would have if I hadn’t been rushing. However I thought the filling was pretty good. Tomatillos bring in such great flavor. I didn’t buy any Mexican cheese, I just sprinkled some shredded cheddar on the top when it came out of the oven. I had some of this as leftovers today and even though the topping was a big dense, I thought it was pretty tasty – dishes like this tend to be good leftovers since the flavors have more time to blend.
3 out of 5 stars.