• Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Serves: 8 servings

Chicken Tamale Casserole (Cooking Light)

  • Recipe Submitted by on

Category: Chicken, Healthy Recipes, Main Dish, Casseroles

 Ingredients List

  • 1 cup preshredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup nonfat milk
  • 1/4 cup egg substitute
  • 1 teaspoon ground cumin
  • 1/8 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) can chopped green chilies, drained
  • cooking spray
  • 1 (10 ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breasts
  • 1/2 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.

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