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Chicken Tamale Casserole Recipe

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This recipe for Chicken Tamale Casserole, by , is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Garrison
Added: Saturday, December 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Mexican blend cheese
1/3 c. milk
1/4 egg substitute, or 1 egg
1 t. cumin
1/8 t. ground red pepper
1 (14 3/4 oz.) can cream style corn
1 (8.5 oz) box corn muffin mix
1 (4 oz.) can chopped green chilies, drained
1 (10 oz.) can red enchilada sauce
2 c. shredded cooked chicken
1/2 c. sour cream

Directions:
Directions:
Preheat oven to 400.
Combine 1/4 cup cheese and next 7 ingredients (through chilies) in a large bowl. Stir just until moist. Pour mixture into a 13x9 inch baking dish coated with cooking spray.
Bake for 15 minutes. Pierce entire surface with a fork and pour enchilada sauce over top. Top with chicken and sprinkle with remaining 3/4 cup cheese. Bake for 15 minutes or until cheese melts. Serve with sour cream.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is yummy!

 

 

 

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