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Chicken Tamale Casserole

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 20 mins
Cook time 30 mins
Yield Serves 8

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 2 pounds boneless, skinless chicken breasts, sliced
  • 1 4-oz. can diced green chilies, drained
  • Salt and pepper
  • 1 15-oz. can medium red enchilada sauce
  • 4 cups crumbled cornbread
  • 1/2 cup buttermilk
  • 1 1/2 cups shredded Cheddar

Nutrition Information

  • calories 262
  • fat 8 g
  • satfat 1 g
  • protein 29 g
  • carbohydrate 15 g
  • fiber 1 g
  • cholesterol 84 mg
  • sodium 590 mg

How to Make It

  1. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.

  2. In a large skillet, warm oil over medium heat. Add onion and bell pepper; sauté until onion is translucent, about 4 minutes. Add garlic and chili powder and sauté 1 minute.

  3. Add chicken and chilies; season with salt and pepper. Raise heat to high. Sauté until chicken is cooked through, about 5 minutes. Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish.

  4. In a large bowl, combine cornbread and buttermilk. Sprinkle 1/2 cup cheese over chicken mixture; spread cornbread mixture evenly on top. Sprinkle with remaining cheese. Bake until top is golden, about 20 minutes.