Chicken Tamale Casserole

Chicken Tamale Casserole

Chicken Tamale Casserole

Ingredients:
  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese ( I used reduced fat 2% blend)
  • ⅓ cup fat-free milk
  • ¼ cup egg substitute
  • 1 teaspoon ground cumin
  • ⅛ teaspoon fresh red pepper
  • 1 (14¾-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 )
  • ½ cup fat-free sour cream
 Directions:
  1. Preheat oven to 380°.
  2. Combine ¼ 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;
  4. 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 ¾ cup cheese.
  5. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
  6. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
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