Chicken Tamale Casserole
Author: Dawn @joyfulscribblings.com
- 2 cups shredded cheese - cheddar or Mexican blend
- ⅓ cup milk ( I use 1 %)
- ¼ cup egg substitute (I use the Southwestern blend)
- 1 tsp ground cumin
- 1 (14¾ oz) can cream-style corn
- 1 (8.5 oz) box corn muffin mix (I use Jiffy)
- 1 (4 oz) can chopped green chiles, drained
- cooking spray
- 1 (10 oz) can red enchilada sauce
- 3 cups shredded cooked chicken breast
- ½ cup light sour cream
- avocado (optional)
- Preheat oven to 400 degrees.
- Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist.
- Pour mixture into a 13 x 9 in baking dish coated with cooking spray.
- Bake at 400 degrees 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 degrees for 15 minutes or until cheese melts.
- Remove from oven and let stand 5 minutes.
- Cut into 8 pieces and top with a tablespoon of sour cream and avocado slice.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2015/04/chicken-tamale-casserole/
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