Thursday, September 17, 2009


Chicken Tamale Casserole

Here's the recipe:

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray1 (10-ounce)
1 can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.
2. 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.
3. 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.

***Note*** I changed my bake times to about 20 minutes each time. I felt that mine wasn't completely set up or all the way done. So maybe look at it after 15 and make your own judgement.

I love this recipe! It is such a comfort food, and I have really enjoyed making it! If you haven't ever tried it, I encourage you to do so! You will not regret it. Enjoy!


  1. I love anything with chicken and love getting new ideas on how to use chicken and this sounds yummy!! Thanks!

  2. Sounds like a good recipe! :-) Found you on Kelly's Corner. Thanks!

  3. Yum! I love all mexican/chicken/casserole type dishes!

  4. I found your blog through Kelly's Korner! I am a Mom of a Marine!! I also joined you on your recipe blog!!