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Chicken Tamale Casserole

Chicken Tamale Casserole

Photo: Lee Harrelson

Yield

8 servings

This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious!

"I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA

Ingredients

  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 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 fat-free sour cream

Nutrition Information

  • calories 354
  • caloriesfromfat 36 %
  • fat 14.1 g
  • satfat 7.1 g
  • monofat 3.3 g
  • polyfat 1.2 g
  • protein 18.9 g
  • carbohydrate 36.3 g
  • fiber 2.5 g
  • cholesterol 58 mg
  • iron 1.7 mg
  • sodium 620 mg
  • calcium 179 mg

How to Make It

  1. Preheat oven to 400°.

  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° 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.