Chicken Tamale Casserole
Description
This casserole is super quick to make on those rushed weeknights. It's delicious and easy to make too. Follow the recipe or add your own desired ingredients. Serve with a salad and a side of black or refried beans, Spanish or Mexican rice and more enchila
Ingredients
4 oz. shredded 4 cheese Mexican blend cheese, divided
1/3 c. milk
1/4 c. egg substitute (or 2 egg whites)
1/2-1 t. ground cumin
1/2- 1 t. chili powder
1/8 t. ground red pepper flakes or to taste
14 3/4 oz. canned cream-style corn
8.5 oz. box corn muffin mix
small or large can chopped green chiles, drained
non-stick cooking spray
10 oz. canned red enchilada sauce
2 c. shredded cooked chicken breast (rotisserie chicken works great)
1/2 c. sour cream
Directions
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Preheat oven to 400 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
Combine 1/4 c. shredded cheese and the next 8 ingredients in a large bowl, stirring just until moist. Place shredded chicken in the prepared baking dish, then pour this mixture over the chicken. i
Bake 15-20 minutes or until set. Pierce entire surface with a fork; pour enchilada sauce over top. Sprinkle with remaining 3/4 c. cheese.
Bake 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
Cut; top each serving with 1 T. sour cream.
6-8 servings.