Chicken Tamale Casserole

Mexican is one of my favorite cuisines and when I get a new Mexican recipe I am eager to try it. A friend sent me a link to a Chicken Tamale Casserole recipe and it seemed simple and sounded delicious. I was able to make it when we had leftover rotisserie chicken and it tastes like great chicken tamales.

Here is the recipe for Chicken Tamale Casserole based on a Cooking Light recipe:

Ingredients

  • 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  •  1 egg
  • 1 teaspoon ground cumin
  • 1 (14 3/4-ounce) can cream-style corn 
  • 1 (8.5-ounce) box corn muffin mix (Jiffy works well) 
  • 1 (4-ounce) can chopped green chiles or 1/4 cup chopped jalapenos (for more heat)
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce 
  • 2 cups shredded cooked chicken breast 
  • 1/2 cup fat-free sour cream 

Directions

  1. Preheat oven to 400°.
  2. Combine 1/4 cup cheese and next 6 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. Remove from the oven and pierce the entire surface liberally with a fork. Then, pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese.
  6. Bake at 400° for 15 minutes or until cheese melts.
  7. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.