Chicken Tamale Casserole

Have you ever had a really good tamale?  Do you love them?  Me too!

Unfortunately tamales are a bit time consuming for a weeknight dinner.  There are some crockpot tamale recipes floating around out there one the internet and I hope to try one of them at some point.  But, if you just don’t have time for regular tamales, this casserole is a nice substitute.  You still get the creamy, sweet, cornbready goodness, and some delicious enchilada type of flavors but, in a lot less time.  We all know by now, that I like fast and easy and this recipe checked both of those boxes.  This recipe came from Cooking Light and the only thing I changed is that I added some onion powder to the cornbread mix and I diced my chicken instead of shredding it.  This would be a great recipe for you rotisserie chicken fiends out there!  So are you ready to give it a try?

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Chicken Tamale Casserole


1 cup (4 ounces) shredded 4-cheese Mexican blend cheese, divided (I shredded my own because I don’t approve of the cellulose in pre-shredded cheese.  I don’t want to eat wood pulp thank you very much)
1/3 cup fat-free milk (I used unsweetened Almond 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 Jiffy)
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 (optional) (we liked it better without)


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. (I ended up having to bake mine for 30 minutes) 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.


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