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Chicken Tamale Casserole 8 Rating(s)
chicken tamale casserole, mexican recipe, quick dinner recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - 2% Mexican blend cheese, divided, about 4 ounces
  • 1/3 cups - fat-free milk
  • 1/4 cups - egg substitute
  • 1 teaspoons - ground cumin
  • 1/8 teaspoons - ground red pepper
  • 1 cans - 14.5 oz. no-salt-added cream-style corn
  • 1 boxes - corn muffin mix (8.5 oz.), such as Jiffy brand
  • 1 cans - chopped green chilies (4 oz.), drained
  • 1 cans - red enchilada sauce (10 oz.)
  • 2 cups - shredded cooked chicken breast
  • 1/2 cups - fat-free sour cream
  • Directions:

    Preheat oven to 400 degrees F. Coat a 13-by-9-inch baking dish with cooking spray.

    In a large bowl, combine 1/4 cup cheese, milk, egg substitute, cumin, red pepper, corn, muffin mix and chilies; stir until just moist.

    Pour mixture into prepared baking dish and bake for 15 minutes or until just set. Pierce entire surface liberally with a fork; pour enchilada sauce over the top.

    Top with chicken; sprinkle with remaining 3/4 cup cheese. Return to oven and bake for 15 minutes or until cheese melts. Remove from oven and let stand 5 minutes before serving.

    Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

    Brief Description

    A healthier option for fall comfort-food cravings.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 30 min


    Per serving: Calories 354 (36% from fat), Fat 14 g (7 g Sat.), Cholesterol 58 mg, Sodium 620 mg, Fiber 3 g, Carbohydrates 36 g, Protein 19 g.


    Adapted from cooking light

    Posted By:


    Posted On:

    October 14, 2015

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