Chicken Tamale Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Mexican cheese1/3 cup fat free milk1 egg1tsp cumin1/8 tsp ground red pepper1 14 oz can of cream corn1 8.5 oz box of corn muffin mx-Jiffy1 4 oz can of chopped green chiles (use as much as you feel comfortable and as hot as you want)I used mild and only about 3 oz1 can 10oz of red enchilada sauce2 cups of ground chicken. You could also use leftover shredded chicken!1/2 cup sour cream
Add 1/4 cup of the cheese with the rest of the ingredients down to the chiles. Mix well and then put in a 9x13 sprayed pan. Cook at 400 degrees for 15 minutes or until set. Pull out of the oven, poke many holes in the corncake with a fork. Pour enchilada sauce all over it. Top with chicken. Put on the rest of the cheese. Bake another 15 minutes or until cheese is melty. Let stand for 5 minutes. Cut into 8 sections and top with 1 tablespoon of sour cream to serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GOUTTT.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GOUTTT.
Nutritional Info Amount Per Serving
- Calories: 363.5
- Total Fat: 17.7 g
- Cholesterol: 79.4 mg
- Sodium: 887.4 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 1.7 g
- Protein: 17.1 g
Member Reviews