Chicken Tamale Casserole
This is a super easy and savory casserole, everyone loves it, definitely a great recipe.
Yield
8 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mexican cheese
preshredded 4-cheese, blend, divided |
* |
| ⅓ | cup |
milk
no fat |
|
| ¼ | cup |
liquid egg substitute
|
|
| 1 | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
sweet red bell peppers
ground |
|
| 14 ¾ | ounces |
creamed corn
|
|
| 8.5 | ounces |
corn muffin mix
|
* |
| 4 | ounces |
green chili peppers
drained |
|
| 1 | x |
nonstick cooking spray
|
* |
| 10 | ounces |
enchilada sauce
|
|
| 2 | cups |
chicken breasts
shredded cooked |
|
| ½ | cup |
sour cream, non-fat
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mexican cheese
preshredded 4-cheese, blend, divided |
* |
| 79 | ml |
milk
no fat |
|
| 59 | ml |
liquid egg substitute
|
|
| 5 | ml |
cumin
ground |
|
| 0.6 | ml |
sweet red bell peppers
ground |
|
| 426.3 | ml/g |
creamed corn
|
|
| 245.7 | ml/g |
corn muffin mix
|
* |
| 115.6 | ml/g |
green chili peppers
drained |
|
| 1 | x |
nonstick cooking spray
|
* |
| 289 | ml/g |
enchilada sauce
|
|
| 473 | ml |
chicken breasts
shredded cooked |
|
| 118 | ml |
sour cream, non-fat
|
Directions
Preheat oven to 400°.
Combine ¼ 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.
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 ¾ 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.
