Chicken Tamale Casserole

I wanted something a little different for dinner last night and this hit the spot. It taste very similar to tamales but much easier to prepare. The cornbread mix and the corn are a nice accompaniment to the chicken and enchilada sauce. I cheated and used a rotisserie chicken to make the process faster. I would add jalapeno to the cornbread mixture next time to give it a little heat. I will definitely make this again.



Chicken Tamale Casserole
Printer friendly recipe
Source: Elizabeth's Edible Experience as adapted from Cooking Light

Ingredients

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese ( I used a blend of sharp cheddar
and mozzarella)
1/3 cup fat-free milk
1/4 cup egg substitute (I used one egg)
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn ( I used regular corn)
1 (8.5-ounce) box corn muffin mix (I used Jiffy)
1 (4-ounce) can chopped green chilies, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast (I used a rotisserie chicken )
1/2 cup fat-free sour cream (I omitted, I just plain forgot about it! )

Directions

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken (I also added about 3 Tablespoons of the enchilada sauce to the chicken to moisten it a bit; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.