The Pioneer Woman Tasty Kitchen
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Chicken Tamale Bake

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

The ease of a casserole with the taste of a Tex-Mex tamale. I loved this! It even tasted better as leftovers the next day.

Ingredients

  • 1 ounce, weight Monterey Jack Cheese, Shredded
  • 1 ounce, weight Colby-Jack Cheese, Shredded
  • 2 ounces, weight Sharp Cheddar Cheese, Shredded
  • ⅓ cups Fat Free Milk
  • ¼ cups Egg Substitute
  • 1 teaspoon Ground Cumin
  • ⅛ teaspoons Ground Red Pepper
  • 14-¾ ounces, weight Canned Cream Style Corn
  • 8-½ ounces, weight Jiffy Corn Muffin Mix
  • 4 ounces, weight Canned Chopped Green Chiles, Drained
  • 10 ounces, weight Canned Red Enchilada Sauce
  • 2 cups Cooked Chicken Breast, Shredded

Preparation

Preheat oven to 400ºF. Spray a 9″ x 13″ baking pan with cooking spray.

Toss the 3 cheeses together.

Combine 1/4 cup of the cheese mixture, milk, egg substitute, cumin, red pepper, corn, corn muffin mix and chilies in a large bowl; stir just until moist. Pour mixture into baking dish.

Bake for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken, sprinkle with remaining cheese.

Bake for 15 minutes. Remove from oven and let stand 5 minutes.

Adapted from Cooking Light.

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3 Reviews

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Avatar of Sleepymommy

Sleepymommy on 7.31.2014

Made several times…yummy and family friendly

Avatar of peenut

peenut on 5.12.2013

This was really good! My boyfriend already demanded that it gets put in the regular rotation. I didn’t really stray from the recipe outside of using a little more cheese that what it called for (we LOVE cheese). Will definitely be making this one again!

Avatar of greenhouse girl

greenhouse girl on 2.22.2013

This was really yummy. I did vary the recipe by using a different combo of cheeses I had on hand and also by using leftover chicken taco meat. The recipe came together very quickly with minimal mess. I typically shy away from using boxed/processed ingredients, but I was not disappointed by this recipe. It is a keeper!

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