This recipe comes from the November 2008 issue of Cooking Light. After seeing the recipe in the magazine, I wasted little time putting it on the weekly menu. We love tamales, so why not a tamale casserole, without having the work of making tamales!! Win win for sure, and the casserole didn’t disappoint. You could easily use leftover chicken or turkey…great way to use all the leftover Thanksgiving turkey too!
Update: the leftovers are excellent!!!
- 1 c. (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 c. fat-free milk
- 1/4 c. egg substitute
- 1 tsp. ground cumin
- 1/8 tsp. ground red pepper
- 1 (14 3/4-oz.) can cream-style corn
- 1 (8.5-oz.) box corn muffin mix (such as Martha White)–I bought a 6 oz. Martha White package and it turned out fine
- 1 (4-oz.) can chopped green chiles, drained
- Cooking spray
- 1 (10-oz.) can red enchilada sauce
- 2 c. shredded cooked chicken breast
- 1/2 c. sour cream
- Chopped cilantro for garnish
- 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.
Chicken Tamale Casserole: