*** Recipes Tutorials ***
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
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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?
ReplyDelete8x8 is a square pan and 13x9 is a rectangle. This is a 13x9 pan~~~:)
DeleteCan you freeze this? If so, would you do it before or after baking?
ReplyDeleteI can't view the recipe. Please help
ReplyDeleteme neither
DeleteWhere is the instructions? Link takes you to a picture, no recipe???
ReplyDelete