Chicken Tamale Casserole

Chicken Tamale Casserole

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Chicken Tamale Casserole

This Chicken Tamale casserole is a quick and easy swap for more traditional tamales – but just as delicious!  My kids beg for this recipe.

Yields: 8 servings
Ingredients
  • 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1 egg
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup 0% Plain Greek Yogurt
Directions:
  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.
  3. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  4. Bake at 400° for 15 minutes or until set.
  5. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese.
  6. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
  7. Cut into 8 pieces; top each serving with 1 tablespoon yogurt.

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