Chicken Tamale Casserole (Cooking Light)

Recipe by seesko
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup preshredded 4-cheese Mexican blend cheese, divided
  • 13
  • 14
  • 1
    teaspoon ground cumin
  • 18
    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
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DIRECTIONS

  • Preheat oven to 400°F.
  • 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.
  • 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.
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