Tuesday, May 11, 2010

Chicken Tamale Casserole

"CAL Seal of Approval"

Sorry for the bad picture, it was an after-thought because this was SCARFED UP so fast! 

All Recipes 


  • 1 cup preshredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup milk
  • 1 egg, instead of egg substitute
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
  • 1 (4 ounce) can chopped green chilies, drained
  • cooking spray
  • 1 (10 ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breasts (I cooked 4 chicken breasts with an onion, green pepper, and 1 jalapeno)
  • 1/2 cup nonfat sour cream


  1. Preheat oven to 400°F.
  2. Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed with cooking spray.
  3. Bake at 400°F for 15 minutes or until set. (It takes longer than 15 minutes.  I baked mine for 20-25 minutes and it could have used maybe 5-10 more.)  Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 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.

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