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 portion of this dish contains around 17g of protein, 14g of fat, and a total of 320 calories. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. It will be a hit at your Autumn event. Head to the store and pick up corn muffin mix, ground pepper, chicken breast, and a few other things to make it today. To use up the egg substitute you could follow this main course with the Blueberry Cake as a dessert.

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 great choices 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.

The 2016 Fiddlestix Vineyard Pinot Noir shows violet and blueberry characteristics, along with earth, hints of black tea and a long smoky finish.Vegan