Chicken Tamale Casserole
Author: Valerie@Snap-Peas
Chicken Tamale Casserole
Ingredients
  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • ⅓ cup fat-free milk
  • 1 egg
  • 1 teaspoon ground cumin
  • ⅛ teaspoon ground red pepper
  • 1 (14¾-ounce) can cream-style corn
  • 1 (8.5-ounce) box Jiffy corn muffin mix
  • 1 (4-ounce) can diced green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can mild green enchilada sauce
  • 2 cups shredded cooked chicken breast
  • ½ cup fat-free sour cream
Instructions
  1. Preheat oven to 400°.
  2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist.
  3. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  4. Bake at 400° for 15 minutes or until set.
  5. Pierce entire surface liberally with a fork.
  6. Pour enchilada sauce over top.
  7. Top with chicken and sprinkle with remaining ¾ cup cheese.
  8. Bake at 400° for 15 minutes or until cheese melts.
  9. Remove from oven; let stand 5 minutes.
  10. Cut into 8 pieces and top each serving with 1 tablespoon sour cream.
Recipe by snap-peas at https://www.snap-peas.com/2014/01/22/chicken-tamale-casserole/