If you’re craving tamales however just don’t have the time, this tamale casserole is a quick and clean solution. Homemade tamales can be too time-ingesting to prepare on a weeknight, but corn bread mix captures the same taste.
Feel unfastened to experiment with different forms of meat, consisting of floor pork or turkey, or attempting chile verde salsa as opposed to enchilada sauce. No be counted the way you put together it, this dish will speedy end up a circle of relatives preferred.
- 1/3 cup fat-free milk
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1 teaspoon ground cumin
- 1/4 cup egg substitute
- 1 (14 3/4-ounce) can cream-style corn
- 1/8 teaspoon ground red pepper
- 1 (4-ounce) can chopped green chiles, drained
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- Cooking spray
- 1/2 cup fat-free sour cream
- 2 cups shredded cooked chicken breast
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How to Make It
Preheat oven to 400°.
Combine 1/4 cup cheese and next 7 ingredients (through chiles) 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 enchilada sauce over top. Top with chicken; 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.