Chicken Tamale Casserole Recipe

🧂 Ingredients

• 1 cup shredded Mexican blend cheese

  divided
• 1/3 cup fat-free milk
• 1 large egg
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper

  or to taste
• 1 (14-ounce) can cream-style corn
• 1 (8.5-oz) box corn muffin mix

  like Jiffy
• 1 (4-oz) can diced green chiles

  drained
• 1 (10-oz) can red enchilada sauce
• 2 cups shredded cooked chicken breast
• 1/2 cup sour cream

Instructions

• 1 Preheat oven to 400° and coat a 13 x 9-inch baking dish with cooking spray. Set
  aside.
• 2 In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn,
  corn muffin mix, and drained chilis. Stir until must moist and pour into the
  prepared baking dish.
• 3 Bake for 15 minutes or until set. Pierce the entire tamale surface liberally
  with a fork; pour enchilada sauce over the top. Then add the cooked chicken,
  sprinkle with the remaining 3/4 cup cheese.
• 4 Return the casserole to the oven and bake for an additional 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.

Nutrition Info