Chicken Tamale Casserole

Ingredients:
  • 1 C (4oz.) preshredded 4-cheese Mexican blend, divided
  • 1/3 C fat-free milk
  • 1 egg
  • 1 tsp. cumin
  • 1/8 tsp. ground red pepper
  • 1 can (14.75oz.) cream-style corn
  • 1 box (8.5oz.) corn muffin mix
  • 1 can (4oz.) chopped green chiles
  • Cooking Spray
  • 1 can (10oz.) red enchilada sauce
  • 2 C shredded cooked chicken breast
  • 1/2 C fat-free sour cream
Instructions:

Preheat oven to 400.

Combine 1/4 cup 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 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 at 400 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.


Date Added:May 05, 2009
Classification:Poultry Main Dishes
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparations:

Bake, Assemble

Notes:

2012, 2013, 2015