Sunday, October 27, 2013

Chicken Tamale Casserole


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This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious!

Ingredients:
Yield: 8 servings
  • 1 cup Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1 egg
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper (I omitted this because I forgot. Oops.)
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can enchilada sauce (I used green, red works too... anyone know the difference?)
  • 2 cups shredded cooked chicken breast
Instructions
See Full Recipe please visit : jessfuel.com


*** Recipes Tutorials ***


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3 comments:

  1. The recipe says 13 x 9 inch pan, but the pictures look like it's an 8 x 8 pan. Which is it suppose to be?

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  2. Can you freeze this? If so, would you do it before or after baking?

    ReplyDelete
  3. I can't view the recipe. Please help

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