Chicken Tamale Casserole Recipe
Easy Chicken Tamale Casserole: When you crave a tamale but can't set aside hours to make them by scratch, this recipe goes a long way toward satisfying that craving. In mere minutes.
Servings: 8 servings
Calories: 132kcal
Ingredients
- 1 cup shredded Mexican blend cheese divided
- 1/3 cup fat-free milk
- 1 large egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper or to taste
- 1 (14-ounce) can cream-style corn
- 1 (8.5-oz) box corn muffin mix like Jiffy
- 1 (4-oz) can diced green chiles drained
- 1 (10-oz) can red enchilada sauce
- 2 cups shredded cooked chicken breast
- 1/2 cup sour cream
Instructions
- Preheat oven to 400° and coat a 13 x 9-inch baking dish with cooking spray. Set aside.
- In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn, corn muffin mix, and drained chilis. Stir until must moist and pour into the prepared baking dish.
- Bake for 15 minutes or until set. Pierce the entire tamale surface liberally with a fork; pour enchilada sauce over the top. Then add the cooked chicken, sprinkle with the remaining 3/4 cup cheese.
- Return the casserole to the oven and bake for an additional 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.
Nutrition
Calories: 132kcal | Carbohydrates: 2g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 163mg | Potassium: 155mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 0.2mg | Calcium: 205mg | Iron: 1mg