Chicken Tamale Casserole

We are big fans of Mexican food here, so when I saw this recipe, I knew I had to try it.  As I expected, this was fantastic, and so easy to make!  It was a huge hit here, and the leftovers were even better.  This will definitely be a frequent guest on our weekly menu.

Chicken Tamale Casserole
From Cooking Light

1  cup  (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
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
1  (8.5-ounce) box corn muffin mix (such as Martha White)
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
1/2  cup  fat-free sour cream

Preheat oven to 400°.

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.

Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

2 thoughts on “Chicken Tamale Casserole

  1. Erin says:

    I made this two weeks ago and it was sooo good. I am always skeptical of new recipes and I’m afraid of little or no flavor. I thought this was DELICIOU! Great recommendation Jen!

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