chicken tamale casserole

This is one of our favorite dinner casseroles. It’s very simple to put together and it doesn’t need an hour in the oven. To cut down time even more you could buy and shred a rotisserie chicken.

Ingredients:

recipe adapted from myrecipes.com 

1/2 yellow onion, diced

3 garlic cloves, minced

1 c. shredded cheese

1/2 c. fat-free milk

1 egg, beaten

1 tsp. cumin

1/2 tsp. ground red pepper

1 can (14.75 ounce) cream-style corn

1 (8.5 oz.) box corn muffin mix

1 (4 oz.) can chopped green chilies, drained

1 can pinto beans, drained

1 (10 oz.) can red enchilada sauce

2 c. shredded cooked chicken breast

Preparation:

Preheat oven to 400°.

Combine 1/4 cup cheese and next 7 ingredients (through chiles), 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. While baking, saute onion and garlic just until tender. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Combine chicken, beans, onions and garlic. Top with chicken mixture; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s