Chicken Tamale Casserole
From hannabanana4511 15 years ago
- 30 minutes to make
- Serves 8
This is an easy to make mexican casserole that is originally from Cooking Light magazine, Its gooey, creamy, and delicious!
Ingredients
- 1 cup 4-cheese mexican blend (divided) shopping list
- 1/3 cup fat free milk shopping list
- 1/4 cup egg substitute shopping list
- 1 tsp ground cumin shopping list
- 1/8 tsp ground red pepper shopping list
- 1 (14.75 oz) can cream style corn shopping list
- 1 (8.5 oz) box corn muffin mix shopping list
- 1 (4 oz) can chopped green chilies, drained shopping list
- 1 (10 oz) can enchilada sauce (I used medium) shopping list
- 2 cups shredded cooked chicken breast shopping list
How to make it
- Preheat oven to 400
- Combine 1/4 cup cheese and the next 7 ingredients
- Pour mixture in bottom of 9X13 in baking pan
- Bake at 400 degrees for 15 minutes
- Remove from oven and pierce holes all over casserole
- Pour enchilada sauce over top
- Cover with chicken
- Top with remaining 3/4 cup shredded cheese
- Bake 15 more minutes
- If desired top individual servings with sour cream
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