Chicken Tamale Casserole

By sheilaolim

"I came up with this dish to satisfy my cravings for the
tamales I had at Mexican restaurants when I was growing
up in Houston. Homemade tamales are too timeconsuming
to prepare for weeknight meals, but I
discovered a corn bread mix approximates the flavor." —
Risë Minton, Smyrna, GA

Ingredients

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend
• cheese, divided
• 1/3 cup fat-free 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 (8.5-ounce) box corn muffin mix (such as Martha White)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream

Details

Servings 8

Preparation

Step 1

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