I don’t know about your family, but mine has a special place
for Mexican food. We just absolutely love it. So, when I come across a recipe
that makes Mexican easy and simple, I am sold. I have to try it! I came across
this Chicken Tamale Casserole on Pinterest yesterday. That was it, I had to try
it. I will admit, it was a crowd pleaser. Both of my parents and I loved
it, plus it was so simple to make.
CHICKEN TAMALE
CASSEROLE
-INGREDIENTS-
1 cup (4 ounces)
4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
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
1 (4 ounce) can
chopped green chilies, drained
1 (10 ounce) can red
enchilada sauce
2 cups shredded cooked
chicken
1/2 cup fat-free sour
cream, optional
-PREPERATION-
Preheat oven to 400 degrees.
Combine in a large bowl and stir until moist, 1/4 cup of cheese with milk, egg, cumin, red
pepper, corn, muffin mix, and green chilies. Pour mixture into a 13 X 9-inch dish
coated with cooking spray. Bake for 15 minutes or until set. Pierce the entire
surface liberally with a fork; pour enchilada sauce over top. Top with chicken;
sprinkle with remaining cheese. Bake for an additional 15 minutes or until
cheese is melted. Remove from oven, let stand for 5 minutes. Cut into squares,
and serve with a tablespoon of sour cream.
No comments:
Post a Comment