Chicken Tamale Casserole

Photo: Randy Mayor; Styling: Cindy Barr
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

Yield:

8 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Risë Minton, Smyrna, GA,

November 2008