Community Pick

Chicken Tamale Casserole (Cooking Light)

49

people discussing
Join In Now

Hungry for more?

Explore thousands of top-rated recipes on GeniusKitchen.com!

Find recipes now

Now Watching: {{ playlist.onNowText }}

Up Next: {{ playlist.upNextText }}

READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 cup preshredded 4-cheese Mexican blend cheese, divided
  • 13 cup nonfat milk
  • 14 cup egg substitute
  • 1 teaspoon ground cumin
  • 18 teaspoon ground red pepper
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
  • 1 (4 ounce) canchopped green chilies, drained
  • cooking spray
  • 1 (10 ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breasts
  • 12 cup nonfat sour cream

Directions

  1. Preheat oven to 400°F.
  2. Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed with cooking spray.
  3. Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: