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:

Quickview
348k Calories
18g Protein
15g Total Fat
32g Carbs
6% Health Score
Limit These
Calories
348k
17%

Fat
15g
24%

  Saturated Fat
6g
43%

Carbohydrates
32g
11%

  Sugar
10g
11%

Cholesterol
91mg
30%

Sodium
832mg
36%

Get Enough Of These
Protein
18g
36%

Phosphorus
356mg
36%

Selenium
16µg
23%

Vitamin B3
4mg
21%

Vitamin B2
0.29mg
17%

Calcium
160mg
16%

Folate
54µg
14%

Fiber
3g
12%

Vitamin A
604IU
12%

Vitamin B1
0.18mg
12%

Vitamin B6
0.22mg
11%

Iron
1mg
11%

Zinc
1mg
10%

Vitamin B5
0.8mg
8%

Manganese
0.15mg
7%

Magnesium
29mg
7%

Vitamin B12
0.43µg
7%

Potassium
242mg
7%

Vitamin C
3mg
4%

Copper
0.08mg
4%

Vitamin D
0.49µg
3%

Vitamin K
2µg
2%

Vitamin E
0.3mg
2%

covered percent of daily need
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Related Videos:

Cheesy Chicken Tamale Casserole | My Fave!

 

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