Chicken Tamale Casserole

I found this recipe in one of my Cooking Light Magazines and I had to try it since  my husband LOVES tamales. I have made it several times and it always turns out good. This is a great way to use up left over chicken. You could use taco chicken, fajita chicken or even grilled chicken would be good.

You'll need shredded cheese. creamed corn, a box of corn muffin mix, milk, an egg (or egg substitute)

chopped green chili's, enchilada sauce, cumin, ground red pepper, chopped of shredded chicken and sour cream.

Start by preheating the oven to 400 degrees. Add the corn muffin mix, creamed corn, egg, milk, green chili's, cumin, ground red pepper and a 1/4 cup of the cheese to a medium mixing bowl. Mix until moist.

Pour batter into a 9x13 inch baking dish sprayed with cooking spray and bake for 15 minutes.

Remove from oven and pierce entire surface with fork.

Pour enchilada sauce over top.

Top with chicken.

Then sprinkle with remaining cheese and maybe a little extra. Since I used 2% I could totally justify the extra cheese! Return pan back to oven for 15 more minutes. 

Cut into 8 squares, top with a dollop if sour cream and sprinkle with crushed red pepper flakes if desired.

Here are some variations you can try:
Substitute pork for the chicken
Try a green enchilada sauce
Or try some pepper jack cheese for some extra spice!

Chicken Tamale Casserole
from Cooking Light Magazine


1 cup shredded mexican blend cheese (or cheese of choice)
1/3 cup fat free milk
1/4 cup egg substitute or 1 egg
1 tsp. ground cumin
1/8 tsp. ground red pepper
1-15 oz.  can of cream style corn
1-8.5 oz box of corn muffin mix
1-4 oz can chopped green chili's
cooking spray
1-10 oz can red enchilada sauce
2 cups  shredded cooked chicken breast
1/2 cup sour cream


Preheat oven to 400 degrees
Combine  1/4 cup of cheese and next 7 ingredients through green chili's in a large bowl, stirring just until moist. pour into a 9x13 inch banking dish coated with cooking spray.
Bake at 400 degrees for 15 minutes or until set.
Pierce the entire surface with a fork; pour enchilada sauce over top.
Top with chicken the sprinkle with remaining cheese.
Bake at 400 degrees for 15 minutes or until cheese melts.
Let stand 5 minutes. Cut into 8 pieces and top with 1 tablespoon of sour cream and sprinkle with crushed red pepper if desired. 


354 calories and 14 grams of fat per serving