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Chicken Tamale Casserole

4.82 Mitt(s) 17 Rating(s)17 votes, average: 4.82 out of 517 votes, average: 4.82 out of 517 votes, average: 4.82 out of 517 votes, average: 4.82 out of 517 votes, average: 4.82 out of 5

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Level: Easy

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Description

Super easy, and very good.

Ingredients

  • 1 cup Mexican Blend Cheese (Use Reduced Fat 2% Blend)
  • ⅓ cups Milk
  • 1 whole Egg
  • 1 teaspoon Cumin
  • ⅛ teaspoons Red Pepper
  • 1 can (14.75 Oz. Can) Cream Corn
  • 1 box (8.5 Oz. Box) Corn Muffin Mix
  • 1 can (4 Oz. Can) Chopped Green Chiles
  • 1 can (10 Oz. Can) Red Enchilada Sauce
  • 2 cups Cooked, Shredded Chicken
  • ½ cups Fat Free Sour Cream
  • Chopped Tomatoes

Preparation

Preheat oven to 400º.

Spray a 13×9″ baking pan with cooking spray; set aside.

Combine 1/4 cup of cheese and the next 7 ingredients in a large bowl (milk, egg, cumin, red pepper, creamed corn, corn muffin mix, green chiles). Stir everything until just blended. Pour into the prepared pan and bake for 15 minutes or until set.

Set aside a few tablespoons of enchilada sauce to toss the shredded chicken with. Poke the entire top of the cornbread mixture with a fork then pour enchilada sauce over top. Layer your moistened shredded chicken over cornbread mix and sprinkle with your remaining cheese. Return to the oven and bake for about 15 more minutes or until cheese melts. Remove from the oven and let stand 5 for minutes.

Cut into squares and top with sour cream and tomatoes. I served mine with refried beans and tortillas on the side. This was really good, you”ll love it!

Enjoy!

7 Comments

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hogfeeder on 10.20.2010

I’ve made this twice. It’s so good! One time, I added a can of drained, rinsed black beans to the chicken mixture to have a complete meal in one. My husband liked it better with the beans added.

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kehazen on 8.5.2010

Everyone at my house LOVED this. Definitely a keeper.

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Nicole on 6.24.2010

I make a similar recipe to this that I found in one of my cooking magazines. It really is tasty!

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txpunkin on 5.28.2010

Made this for supper the other night…..it was a major homerun! Woohoo!

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edible Art on 1.30.2010

This sounds wonderful, can’t wait to try it!

17 Reviews

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heavens2betsy on 11.14.2013

This is a fabulous recipe that I have made several times now. I follow the recipe as is, with the exception of the cornbread cooking time. It takes more like 35 minutes in my oven. My family loves this dish. Thanks for sharing the recipe.

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terrilw on 5.14.2013

Really good and super easy.

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wens965 on 9.13.2011

This was delicious and easy to make! My family devoured it! Thank you for sharing this recipe!

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rachelinmpls on 11.1.2010

I agree with a previous reviewer that the cornbread base was too sweet for my liking.

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melissar on 10.8.2010

It took me a few bites to decide how much I liked this dish, because the combination of the sweet cornbread base with the zesty enchilada sauce (I used green) and savory chicken was initially unexpected. However, as you can tell from my rating, I quickly decided that I loved it. I shredded a rotisserie chicken while the cornbread base baked, which made this a quick and delicious dinner that the whole family enjoyed. Thanks!

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