Chicken Tamale Casserole
- 1 cup Mexican Blend Cheese (Use Reduced Fat 2% Blend)
- 13 cups Milk
- 1 whole Egg
- 1 teaspoon Cumin
- 18 teaspoons Red Pepper
- 1 can (14.75 Oz. Can) Cream Corn
- 1 box (8.5 Oz. Box) Corn Muffin Mix
- 1 can (4 Oz. Can) Chopped Green Chiles
- 1 can (10 Oz. Can) Red Enchilada Sauce
- 2 cups Cooked, Shredded Chicken
- 1/2 cups Fat Free Sour Cream
- Chopped Tomatoes
- Preheat oven to 400 degrees .
- Spray a 13x9 baking pan with cooking spray; set aside.
- Combine 1/4 cup of cheese and the next 7 ingredients in a large bowl (milk, egg, cumin, red pepper, creamed corn, corn muffin mix, green chiles).
- Stir everything until just blended.
- Pour into the prepared pan and bake for 15 minutes or until set.
- Set aside a few tablespoons of enchilada sauce to toss the shredded chicken with.
- Poke the entire top of the cornbread mixture with a fork then pour enchilada sauce over top.
- Layer your moistened shredded chicken over cornbread mix and sprinkle with your remaining cheese.
- Return to the oven and bake for about 15 more minutes or until cheese melts.
- Remove from the oven and let stand 5 for minutes.
- Cut into squares and top with sour cream and tomatoes.
- I served mine with refried beans and tortillas on the side.
- This was really good, youll love it!
- Enjoy!
blend cheese, milk, egg, cumin, red pepper, mix, green chiles, red enchilada sauce, chicken, sour cream, tomatoes
Taken from tastykitchen.com/recipes/main-courses/chicken-tamale-casserole-2/ (may not work)