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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious! I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor. —Risë Minton, Smyrna, GA Ingredients:
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 |
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; 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.
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