Chicken Tamale Casserole Recipe

Chicken-Tamale-Casserole-Recipe

 

Chicken Tamale Casserole Recipe

Ingredients

  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese ( I used reduced fat 2% blend)
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn ( I used regular corn – I hate cream corn)
  • 1 (8.5-ounce) box corn muffin mix (I used Jiffy)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast ( I used a rotisserie chicken )
  • 1/2 cup fat-free sour cream

Directions

  1. Preheat oven to 400°.
  2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken (I also added about 3 Tablespoons of the enchilada sauce to the chicken to moisten it a bit; sprinkle with remaining 3/4 cup cheese.
  4. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
  5. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

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