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Chicken Tamale Casserole Recipe

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This recipe for Chicken Tamale Casserole, by , is from The Strieter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Prahst
Added: Friday, December 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Mexican blend cheese
1/3 c. fat-free milk
1/4 c. egg beaters (or 1 egg)
1 tsp. ground cumin
1/8 tsp. 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 chiles, drained
1 (10 oz) can red enchilada sauce
2 c. shredded cooked chicken breast
1/2 c. fat-free sour cream

Directions:
Directions:
Preheat oven to 400 degrees

Combine 1/4 c. cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13X9 inch baking dish coated with cooking spray.

Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top.

Top with chicken; sprinkle with remaining cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven and let stand 5 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Only 354 calories per serving (if you cut into 8 pieces!)

 

 

 

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