Love love love! I added a lot of cumin and ground red pepper to give it a good "kick." I was a little worried about getting Jiffy mix because i though it would be too mushy. Instead, i got a Betty Crocker Corn meal mix. It was still a little mushy, so i just left it in the oven more than stated by the directions; and the creamed corn gave it a good texture. I'm going to try making it with more of a Sweet Water Cornbread recipe, or maybe even just grinding up some croutons like my mom usually does for dressing (or stuffing as some call it). That should give it even more of that corn texture we tastewhen w eat tamales. Overall, love this recipe and how easy it is for us to tweak it as we see fit!
Chicken Tamale Casserole
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
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- Calories: 354
- Calories from fat: 36%
- Fat: 14.1g
- Saturated fat: 7.1g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 1.2g
- Protein: 18.9g
- Carbohydrate: 36.3g
- Fiber: 2.5g
- Cholesterol: 58mg
- Iron: 1.7mg
- Sodium: 620mg
- Calcium: 179mg
- 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
- 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.
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