The one thing I miss about living in Arizona is all the wonderful Mexican and Southwestern foods. Since moving back to Illinois, I haven’t been able to find anything like it. A friend of mine sent me a recipe and said it was “pretty close” to the real thing so I should try it.
Of course, I tweaked it a bit to have more fiber and some more spices. So here you have the updated, almost “Mexican” version of Chicken Tamale Casserole.
Chicken Tamale Casserole
1 1/2 cup pre-shredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute or one 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 chilies, drained
1 (10-ounce) can red or green enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast (seasoned with your favorite spices)
1 can black or kidney beans, drained
1/2 cup fat-free sour cream
- Preheat oven to 400°.
- Combine 1/2 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.
- Bake at 400° for 15 minutes or until set.
- Pierce entire surface liberally with a fork; pour ½ can of enchilada sauce over top.
- Mix chicken, beans, and remaining ½ can of enchilada sauce together. Pour over top of corn bread mixture.
- Sprinkle with remaining 1 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
Creativity Bug ~ Sue