Home Recipes Chicken Tamale Casserole

Chicken Tamale Casserole

by Erika Nicole Kendall

1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
2 eggs
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
2/3 cup corn meal blended with 1/4 cup unbleached flour and 1/2 tsp baking powder
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup sour cream or fage yogurt

    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 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 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 (or fage yogurt.)

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    4 comments

    tisha April 18, 2011 - 10:38 AM

    You had me at cream style corn. Lol. Definitely gonna try this!

    Monaia April 18, 2011 - 4:03 PM

    I just finished making this recipe and it is delicious!!!

    Karen G April 26, 2011 - 9:01 PM

    This was soooo good that I could not believe that it was a nutritionally “safe” dish so I plugged the recipe into Sparkpeople as you suggested. OMG, not only did it taste good, it was actually good for me. I had a small salad with it and I feel so proud of myself. My daughter also likes it. The real test will be my son and husband. But I know they will love it.

    Shan March 18, 2012 - 10:22 PM

    Made this tonight and me and SO smashed! This was really good, and something different!

    Comments are closed.

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