Chicken Tamale Casserole
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup (4oz) preshredded 4-cheese Mexican blend cheese, divided1/3 cup Milk1 Egg1 tsp Ground Cumin1/8 tsp Ground Red Pepper1 can (14 3/4 oz) Cream-Style Corn1 box (8.5 oz) Corn Muffin Mix1 can (4 oz) Chopped Green Chiles, drainedCooking Spray1 can (10 oz) Red Enchilada Sauce2 cups shredded cooked Chicken Breast1/2 cup Sour Cream
1. Preheat oven to 400 degrees.
2. Combine 1/4 cup of the Cheese plus the next 7 ingredients (through green chiles) in a large bowl, stirring just until moist. Pour the mixture into a 13x9-inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set.
4. Pierce the entire surface liberally with a fork; pour enchilada sauce over the top.
5. Top with the chicken and the remaining 3/4 cup of the cheese.
6. Bake at 400 degrees for 15 minutes or until the cheese melts. Remove from the oven and let stand for 5 minutes.
7. Cut the casserole into 8 pieces and top each serving with 1 tbsp of Sour Cream.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GBETH30.
2. Combine 1/4 cup of the Cheese plus the next 7 ingredients (through green chiles) in a large bowl, stirring just until moist. Pour the mixture into a 13x9-inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set.
4. Pierce the entire surface liberally with a fork; pour enchilada sauce over the top.
5. Top with the chicken and the remaining 3/4 cup of the cheese.
6. Bake at 400 degrees for 15 minutes or until the cheese melts. Remove from the oven and let stand for 5 minutes.
7. Cut the casserole into 8 pieces and top each serving with 1 tbsp of Sour Cream.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GBETH30.
Nutritional Info Amount Per Serving
- Calories: 326.1
- Total Fat: 9.4 g
- Cholesterol: 64.9 mg
- Sodium: 495.2 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.3 g
- Protein: 15.8 g
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