Chicken Tamale Casserole

Name: Chicken Tamale Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 (14 3/4-oz) can creamed corn; 1 (8.5-oz) box corn muffin mix; 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles; 1/4 cup sour cream; 1 egg; 1 teaspoon ground cumin; 1 1/2 cups shredded Mexican blend cheese, divided; 2 cups shredded cooked chicken; 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce; Sour cream; Diced avocado; Diced tomatoes; Cilantro

Looking for an easy Chicken Tamale Casserole recipe to switch up your standard dinner rotation? Have we got the one for you! Mild enough to feed to your kids and spicy enough to keep the adults interested, this cheesy Chicken Tamale Casserole is a great dinner for the whole family.

Prep 15 Minutes

Total Time 45 Minutes

Servings 8

Ingredient List

1 (14 3/4-oz) can creamed corn
1 (8.5-oz) box corn muffin mix
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1/4 cup sour cream
1 egg
1 teaspoon ground cumin
1 1/2 cups shredded Mexican blend cheese, divided
2 cups shredded cooked chicken
1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce

Serve with, if desired

Sour cream
Diced avocado
Diced tomatoes
Cilantro

Preparation

Preheat oven to 400° F and spray a 9 x 13 baking dish with cooking spray.
In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
Bake for 20-25 minutes or until edges are golden brown and the middle is set.
Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
Bake for 5-10 minutes or until cheese is melted.
Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.

Expert Tips

Rotisserie chicken works great in this dish.
To spice it up a bit, add a finely diced jalapeño to the corn mixture.

Nutrition

1 Serving Calories 340 (Calories from Fat 130); Total Fat 15g (Saturated Fat 7g ,Trans Fat 0g); Cholesterol 80mg; Sodium 730mg; Potassium 200mg; Total Carbohydrate 34g (Dietary Fiber 1g ,Sugars 3g); Protein 18g
% Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 15%; Iron 10%
Exchanges: 1 Starch; 1 Other Carbohydrate; 1/2 Vegetable; 1 Very Lean Meat; 1 High-Fat Meat; 1 Fat
Carbohydrate Choice: 2

*Percent Daily Values are based on a 2,000 calorie diet