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Chicken Tamale Casserole Recipe

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This recipe for Chicken Tamale Casserole is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup shredded 4-cheese Mexican blend cheese, divided
1/3 cup 2% milk
1/4 cup egg substitute (or 1 egg)
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14.5-ounce) can cream-style corn
1 (8.5-ounce) box of corn muffin mix like Jiffy or Martha White
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can of red enchilada sauce (like Old El Paso)
2 cups shredded chicken breast
low-fat sour cream for topping
Directions:
Directions:
Preheat oven to 400 degrees. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring until moist. Pour into a cooking spray coated 9" x 13" pan. Bake for about 15 minutes or until set.

Remove from oven and liberally pierce top of corn bread with a fork or knife. Pour half of enchilada sauce over top. Then top with chicken and then rest of enchilada sauce. Cover with remaining cheese (used more than the 3/4 cup left). Return to oven and bake for 15 minutes or until bubbly and cheese melts. Let stand 5 minutes. Top each serving with sour cream if desired.
Number Of Servings:
Number Of Servings:
8

 

 

 

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