Chicken Tamale Casserole

Chicken Tamale Casserole
Photo by Randy Mayor

Ingredients

  • Cooking spray
  • 2 cups shredded cooked chicken breast
  • ½ cup fat-free sour cream
  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • + 5 more ingredients
    • 1 (4-ounce) can chopped green chiles, drained
    • 1 teaspoon ground cumin
    • ¼ cup egg substitute
    • 1/8 teaspoon ground red pepper
    • 1/3 cup fat-free milk

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; p...

View full recipe at My Recipes

Comments

Variations on Chicken Tamale Casserole

  • Chicken Tamale Casserole
    • 1 small red bell pepper, seeded and chopped
    • 1 small red bell pepper, seeded and chopped
    • 2 pounds boneless, skinless chicken breasts, sliced
    • +20 other ingredients


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