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Chicken Tamale Casserole Recipe

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This recipe for Chicken Tamale Casserole, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
tricia pearson
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup preshredded 4-cheese Mexican blend(divided), 1/3 cup milk, 1 egg, 1 tsp. ground cumin, 1/8 tsp ground red pepper, 1 can (14 3/4 oz) creamed corn, 1 box (8.5oz) of corn muffin mix, 1 can (4 oz.) chopped green chiles, 1 can (10 oz) can red enchilada sauce, 2 cups shredded chicken, 1/2 cup sour cream, and
cilantro

Directions:
Directions:
Preheat oven to 400. Combine 1/4 cup of cheese and next 7 ingredients. Pour mixture into 13 x 9 baking dish coated with cooking spray. Bake for 15 minutes or until set.

Pierce surface liberally with fork. Pour enchilada sauce over the top. Top with chicken, sprinkle with 3/4 cup of cheese. Bake for 15 minutes or until cheese melts. Remove from oven and let it set for 5 minutes.

Personal Notes:
Personal Notes:
Top with sour cream and cilantro

 

 

 

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