Ingredients for Chicken Tamale Casserole
- Mexican Blend Cheese
- Milk
- Egg Substitute
- 1/2 teaspoon cumin
- Red Pepper
- Creamed Corn
- Corn Muffin Mix
- Green Chilies
- Cooking Spray
- Red Enchilada Sauce
- Cooked Chicken
- Sour cream (for serving, optional)
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How to Make Chicken Tamale Casserole
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 cup shredded cheddar cheese, 1 (15 ounce) can corn, drained, 1 (15 ounce) can black beans, rinsed and drained, 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained, 1 cup frozen corn, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon garlic powder. Stir until well blended.
- Spray a 13x9 inch baking dish with cooking spray. Pour the mixture into the prepared dish.
- Bake for 15 minutes, or until the mixture is set.
- Remove from oven and pierce the entire surface liberally with a fork. Pour 1 (15 ounce) can of your favorite enchilada sauce evenly over the top.
- Top with 2 cups shredded cooked chicken and the remaining 1 cup shredded cheddar cheese.
- Bake for another 15 minutes, or until the cheese is melted and bubbly. Remove from oven and let stand for 5 minutes before cutting and serving. Garnish with sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
51g
Fat
46g
Carbs
16g
