Chicken Tamale Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chicken Tamale Casserole calories by ingredient
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Great mid week, two dish meal Great mid week, two dish meal
Number of Servings: 8


    1 cup Mexican cheese
    1/3 cup fat free milk
    1 egg
    1tsp cumin
    1/8 tsp ground red pepper
    1 14 oz can of cream corn
    1 8.5 oz box of corn muffin mx-Jiffy
    1 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 oz
    1 can 10oz of red enchilada sauce
    2 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.

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