Chicken Tamale Casserole

Here’s a quick and easy swap from traditional tamales that take some time to prepare.  A few canned goods from the grocery store help get this dinner ready in a lot less time than the original.  Recipe serves 8.

What you’ll need:

  • 1 cup pre-shredded 4-cheese Mexican cheese blend
  • 1/3 cup skim milk
  • 1/4 cup egg substitute (like Egg Beaters)
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (15 ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix
  • 1 (4-ounce) can chopped green chiles, drained
  • 1 (10-ounce) can red enchilada sauce
  • 2 cups shredded cooked chicken
  • 1/2 cup fat-free sour cream

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Combine 1/4 cup cheese, skim milk, egg substitute, cumin, ground red pepper, corn, muffin mix and green chiles in a large bowl.
  • Stir until combined.
  • Pour mixture into a 13 x 9 baking dish that has been coated with nonstick cooking spray.
  • Bake for 15 minutes.
  • Pierce the entire top of the casserole with a fork.
  • Pour the enchilada sauce on top.
  • Top with the shredded chicken and sprinkle with the remaining 3/4 cup cheese.
  • Bake for 15 minutes or until the cheese melts.
  • Remove from oven and let stand 5 minutes before serving with the sour cream.

Recipe and image from Cooking Light.

So what are you waiting for...Get dinner on the table!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s