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Chicken Tamale casserole Recipe

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This recipe for Chicken Tamale casserole is from Our Family Cookbook Project, 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 c. shredded 4-cheese Mexican blend cheese, divided
1/3 c. fat-free milk
1/4 c. egg substitute
1 t. ground 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 chiles, drained
Cooking spray
1 (10 oz.) can red enchilada sauce
2 c. shredded cooked chicken breast
1/2 c. sour cream

Directions:
Directions:
1. Pre-heat oven to 400º

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.

3. 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 3/4 cup cheese. Bake for 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. (I also sprinkle with green onions and chopped cilantro)

 

 

 

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