There are two ways in which Chicken Tamale Casserole can be made

Chicken Tamale Casserole with simple chicken

Ingredients:

  • 1 cup or about 4 ounces shredded cheese
  • 1/3 cup fat-free/skim milk
  • 1/5 cup egg substitute
  • 11/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 2 ½ cups shredded cooked chicken breast
  • ¼ cup fat-free sour cream
  • One can of creamy corn makes about 15 ounces
  • One box or approx. 9 ounces corn muffin mix
  • One can of chopped green chills makes about 4 ounces
  • Cooking oil spray
  • One can of red enchilada sauce

 Directions:

1)    You need to preheat the oven to 400°

2)    Combine 1/4 cup cheese, 1/3 cup fat-free milk, 1/4 cup egg substitute, 1 ½ teaspoon ground cumin, 1/8 teaspoon ground red pepper; one can cream-style corn, one box corn muffin mix, one can of chopped green chills, in a large bowl, These ingredients should be stirred until moist.

3)    Coat a 13 x 9–inch baking dish with cooking oil

4)    The mixture must then be poured into a baking dish of 13 x 9–inch coated with the cooking oil spray.

5)    Bake it at 400° for fifteen minutes or until set

6)    The entire surface should be pierced with a fork generously. The enchilada sauce should be poured on top.

7)    Chicken should be spread on top with the remaining cheese.

8)    Again put this for baking at 400° for about 15 minutes or until the cheese completely melts.

9)    Remove from oven; let stand 5 minutes.

10)    Cut into eight pieces; top each serving with one tablespoon sour cream.

Chicken Tamale Casserole with seasoned chicken

Ingredients :

For the chicken

  • One tsp. olive oil, for greasing the pan
  • 1 lb. boneless chicken breast
  • 1/4 tsp. ancho chili powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. oregano
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander

For the Chicken Tamale Casserole

  • One box corn muffin mix makes about 9 ounces
  • One large diced jalapeno
  • One large egg
  • 1/3 cup milk
  • One tsp. olive oil
  • 1/4 tsp. ancho chili powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. oregano
  • One can enchilada sauce makes about 10 ounces
  • One can cream style corn makes about 15 ounces
  • 2 cups of shredded Mexican cheese blend

Directions:

For the Chicken Tamale Casserole

  1. Preheat the oven to 350 degrees.
  2. Grease large baking sheet using the olive oil. Place the chicken breast on top and set aside.
  3. Combine ancho chili powder, chili powder, oregano, ground cumin, ground coriander, onion powder and the sea salt in a small bowl and then mix well
  4. Sprinkle and rub all the seasoning on both sides of chicken breast.
  5. Now put the baking tray in the oven and bake the chicken for 20 minutes.
  6. Now remove the chicken from oven and shred it using a fork and knife.

For the casserole

1)    First of all the oven has to be preheated to 400 degrees. Grease a 3-quart oven-safe pan or baking sheet with olive oil.

2)    In a large bowl, you need to mix the following ingredients, add corn muffin mix, diced jalapeno, egg, and milk. Then whisk together the mixture and pour into greased pan. Bake in the oven for 15 minutes.

3)    Remove the pan from the oven to poke holes in the baked jalapeno cornbread with a fork.

4)    Pour half of this enchilada sauce on the cornbread and evenly spread it out. Then layer with the corn, shredded chicken, and shredded cheese. Pour the rest of this enchilada sauce on the top and bake in the oven for a further 15 minutes.

5)    Remove from oven and garnish it with your favorite toppings which include avocados, cilantro, tomatoes, cotija cheese, and limes!

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