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Chicken Tamale Casserole

by on December 13, 2011 in Casseroles, Main Courses

See this recipe post on From Valerie's Kitchen’s site!

December 13, 2011 CasserolesMain Courses
5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Difficulty Easy

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Recipe Description

It doesn’t get any easier than this old school casserole dish. Perfect for a banquet, potluck, or just a crazy, busy day.

Preparation Instructions

Preheat oven to 400 degrees F.

Spray a 13 x 9 pan with cooking spray.

In a large bowl mix together 1/2 cup cheese, milk, egg, cumin, pepper, creamed corn, cornbread mix, and green chiles. Pour into the prepared pan. Bake for 15 minutes or until set. Remove pan from oven and pierce surface liberally with a fork; pour enchilada sauce over top. Top with chicken and sprinkle with remaining cheese. Bake at 400 degrees for an additional 15 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle with olives and green onions and return to the oven for an additional 3 or 4 minutes. Remove from oven and let stand for 5 to 10 minutes.

Cut into squares and serve with sour cream and tortilla chips on the side.

Ingredients

  • 2 cups Shredded Cheddar/jack Cheese Blend
  • ⅓ cups Lowfat Milk
  • 1 whole Egg, Lightly Beaten
  • 1 teaspoon Cumin
  • ½ teaspoons Fresh Ground Pepper
  • 14 ounces, weight Cream Style Corn
  • 8-½ ounces, weight Cornbread Mix
  • 4 ounces, weight Chopped Green Chiles, Drained
  • 1 cup Prepared Red Enchilada Sauce
  • 3 cups Cooked, Shredded Chicken
  • 4 ounces, weight Olives, Sliced
  • 6 whole Green Onions, Chopped

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