Chicken Tamale Casserole – If you’re craving tamales however just don’t have the time, this tamale casserole is a brief and easy answer. Homemade tamales may be too time-consuming to prepare on a weeknight, but corn bread mix captures the identical flavor.
Feel unfastened to test with unique varieties of meat, inclusive of floor pork or turkey, or trying chile verde salsa in place of enchilada sauce. No count number the way you put together it, this dish will rapid become a family favored.
Chicken Tamale Casserole
1/8 teaspoon ground red pepper
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
1/2 cup fat-free sour cream
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/4 cup egg substitute
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1/3 cup fat-free milk
1 (14 3/4-ounce) can cream-style corn
1 teaspoon ground cumin
1 (4-ounce) can chopped green chiles, drained
2 cups shredded cooked chicken breast
- Preheat oven to 400°.
- 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.
- Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.