Chicken Tamale Casserole

Name: Chicken Tamale Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 418 grams cream-style corn; 113 grams chopped green chiles, drained; 473 milliliters shredded cooked chicken breast; 241 grams box corn muffin mix (such as Martha White); 59 milliliters egg substitute; 79 milliliters fat-free milk; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 283 grams red enchilada sauce (such as Old El Paso); 113 grams cup preshredded 4-cheese Mexican blend cheese, divided; 118 milliliters fat-free sour cream

Chicken Tamale Casserole might be just the main course you are searching for. One serving contains 320 calories, 17g of protein, and 14g of fat. This recipe serves 8. It will be a hit at your Autumn event. If you have ground pepper, ground cumin, enchilada sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

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Oven

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist.

Ingredients you will need

Cheese

Chili Pepper

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Bowl

Pour mixture into a 13 x 9inch baking dish coated with cooking spray.

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Cooking Spray

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Baking Pan

Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese.

Ingredients you will need

Enchilada Sauce

Whole Chicken

Cheese

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Oven

Bake at 400 for 15 minutes or until cheese melts.

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Cheese

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Oven

Remove from oven; let stand 5 minutes.

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Oven

Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Ingredients you will need

Sour Cream

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Oven

Bowl

Baking Pan

Ingredients

Servings:

418grams

cream-style corn 113grams

chopped green chiles, drained 473milliliters

shredded cooked chicken breast 241grams

box corn muffin mix (such as Martha White)59milliliters

egg substitute 79milliliters

fat-free milk 1teaspoon

ground cumin 0teaspoons

ground red pepper 283grams

red enchilada sauce (such as Old El Paso)113grams

cup preshredded 4-cheese Mexican blend cheese, divided 118milliliters

fat-free sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.