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Last night I opted out of the gym and came home for a mini nap instead. I was literally falling asleep at work and so I knew I needed a power nap instead of a workout. After about 15-20 minutes my tummy started to rumble and I needed something easy to cook and eat within the hour because I had other obligations that evening; enter chicken tamale casserole. I discovered this recipe last week and put the ingredients on my grocery list because it sounded easy and delicious. I’m a huge Mexican food lover, especially homemade varieties, so I was pretty sure this would be a hit. I was right!!!!!!!!!!!!!
It is such a cinch to pull this casserole together; quick mix of ingredients and not too long to bake…my kind of weeknight quick fix! I just adore casseroles and this one was no different. The chicken, cheese, and cornbread were made for each other! Such a sensational blend of flavors! Vegetarian? I could easily see a bean mixture replacing the chicken, something I might try for next time! The best part? Portions are generous and it keeps you full for hours! Yum Yum!! Ps. Hodgson Mill offers a whole wheat corn bread/muffin mix that would work great in this recipe…Brandon went to the store though and bought Jiffy brand and I just used that).
If you were a fan of my Mexican Chicken Casserole, I know you will love this dish too! The bonus? It is even easier to prepare than the Mexican chicken casserole! ENJOY!
Chicken Tamale Casserole adapted from CookingLight Nov. 2008
- 1 cup Mexican blend cheese, divided
- 1/3 cup 1% or skim milk
- 1 egg or 1/4 cup egg substitute (I used a whole egg)
- 1 tsp ground cumin
- 1/8 tsp ground red pepper (cayenne)
- 1 (14 oz) can cream-style corn (no added salt)
- 1 (8.5-ounce) box corn muffin mix (Hodgeson Mill has a whole wheat variety!)
- 1 (4 oz) can green chiles
- 1 (10 oz) can red enchilada sauce (such as Old El Paso OR make your own!)
- 2 cups shredded cooked chicken breast (no antibiotics or added hormones preferred)
- sour cream for topping, if desired
Preheat oven to 400°
Combine 1/4 cup cheese and ingredients through chiles in a large bowl, stirring just until moist. I recommend whisking the egg before placing it in the large bowl. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until set.
Remove from oven and pierce entire surface with a fork; pour enchilada sauce over top. Top with shredded 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 because it will be hot and bubbly!! Cut into 8 pieces; top each serving with 1 tablespoon sour cream, if desired. I recommend serving with a large salad or other vegetable.
NUTRITIONAL PROFILE per COOKING LIGHT: Calories: 354 (36% from fat) Fat: 14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein: 18.9g Carbohydrate: 36.3g Fiber: 2.5g Cholesterol: 58mg Iron: 1.7mg Sodium: 620mg Calcium: 179mg
QUESTION: What is your favorite type of Mexican dish? Have you tried the Mexican chicken casserole?Print