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?
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 substitute1 teaspoon ground cumin1/8 teaspoon ground red pepper1 (14 3/4-ounce) can cream-style corn1 (8.5-ounce) box corn muffin mix (such as Jiffy)1 (4-ounce) can chopped green chiles, drainedCooking spray1 (10-ounce) can red enchilada sauce (such as Old El Paso)2 cups shredded cooked chicken breast1/2 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.