Chicken Tamale Casserole (Cooking Light)

Submitted by seesko

"Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 8

ingredients

• 236.59 ml preshredded 4-cheese Mexican blend cheese, divided
• 78.78 ml nonfat milk
• 59.14 ml egg substitute
• 4.92 ml ground cumin
• 0.61 ml ground red pepper
• 418.15 g can cream-style corn
• 240.97 g box corn muffin mix (such as Martha White)
• 113.39 g can chopped green chilies, drained
• cooking spray
• 283.49 g can red enchilada sauce (such as Old El Paso)
• 473.18 ml shredded cooked chicken breasts
• 118.29 ml nonfat sour cream

directions

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. 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.

Reviews

[katdi]

DELISH!!! I used recipe #71916 for the enchilada sauce and recipe #345502 for the corn muffin mix. I also added about a cup of canned black beans to the chicken and mixed them with the enchilada sauce instead of just spreading it on top of the baked corn bread mixture. A definite keeper.

 

[Siren Chef]

My suggestions, based on other reviews: -I used 1 egg instead of the substitute -Cook the cornbread mix until it starts to get golden brown on the top (longer than 15 minutes) -Next time, I'll use a rotisserie chicken (even better if they have a southwest flavored one) for ease and for better chicken flavor. It was REALLY tasty - my husband and I ate most of the casserole dish that night and all that was left was only enough for lunch the next day! I liked it with plenty of Cholula on top.

 

[Mamas Kitchen Hope]

Update 3/15/20 make this all the time with leftover grilled chicken. Tonight though I made it with some leftover carnitas- Mexican grilled shredded pork in a salsa verde type sauce oh so yummy!- This was even more delicious than the chicken and I am not a big pork lover. Make my carnitas with a whole pork loin roast though so it is much leaner than traditional carnitas. Absolutely delicious! I will definitely be using left over shredded smoked or grilled pork from now on just as often as I do chicken. Another tweak I made was only use half the enchilada sauce over the tamal (cornbread) layer. I mix the other half with the meat along with a cup of black beans and a cup of frozen corn. Mix those well and layer on top of the tamal (cornbread) Original review in 2005 I think. This is so tasty and so fast we made it the night before Thanksgiving in about 5 minutes! We used some leftover chicken which made this really fast. Love that it is lighter in fat and calories and that only my dd and I knew that! It tastes like a very naughty and delicious dish! Used Hatch TexMex red enchilada sauce and light rather than nonfat products but that was the only change. Thanks for a great recipe! *Made for Bevy Tag* PS This freezes really well!

 

[robert c.]

Super great recipe! I did some tweeking of it and did it with rotisserie chicken, Taco seasoning, extra enchilada sauce and black olives on top. Love It!

 

[TattooedMamaof2]

This was simple & yummy. Used regular canned corn instead of creamed, and it worked out fine. Thanks!