Chicken Tamale Casserole
Chicken Tamale Casserole takes approximately 50 minutes from beginning to end. One serving contains 342 calories, 17g of protein, and 16g of fat. This recipe serves 8 and costs 98 cents per serving. It is perfect for Winter. It is brought to you by Taste and Tell Blog. Several people made this recipe, and 7011 would say it hit the spot. Head to the store and pick up green chilies, shredded cheddar cheese, corn muffin mix, and a few other things to make it today. It works well as a main course. It is a very reasonably priced recipe for fans of Mexican food. With a spoonacular score of 56%, this dish is pretty good. Chicken Tamale Casserole, Chicken Tamale Casserole, and Chicken Tamale Casserole are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 (14 3/4 ounce) can cream style corn
1/8 teaspoon ground chili powder
2 cups shredded cooked chicken breast
1 (8.5 ounce) box corn muffin mix
2 eggs
1 (4 ounce) can chopped green chilies
1 teaspoon ground cumin
1/3 cup milk
1 (10 ounce) can red enchilada sauce
1 cup shredded cheddar cheese, divided
1/2 cup sour cream (optional)
Equipment:
baking pan
oven
bowl
Cooking instruction summary:
Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.Combine 1/4 cup cheese and milk, eggs, cumin, chili powder, corn, corn muffin mix and green chiles in a large bowl, stirring just until moist. Pour mixture into the prepared dish.Bake at 400° for 20 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. Continue to 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 and cilantro, if desired.
Step by step:
1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
2. Combine 1/4 cup cheese and milk, eggs, cumin, chili powder, corn, corn muffin mix and green chiles in a large bowl, stirring just until moist.
3. Pour mixture into the prepared dish.
4. Bake at 400° for 20 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. Continue to bake at 400° for 15 minutes or until cheese melts.
5. Remove from oven; let stand 5 minutes.
6. Cut into 8 pieces; top each serving with 1 tablespoon sour cream and cilantro, if desired.
Nutrition Information:
covered percent of daily need
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