Description
A comforting Chicken Tamale Casserole with layers of corn batter, shredded chicken, and melted cheddar cheese topped with enchilada sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken (about 280 g)
- 1 box (8.5 ounces / ~241 g) corn muffin mix
- 2 large eggs
- 1/3 cup sour cream (about 80 g)
- 1 can (14.75 ounces / ~418 g) creamed corn
- 1 1/2 cups shredded cheddar cheese (about 170 g)
- 1 cup enchilada sauce (about 240 ml)
- 1/2 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine corn muffin mix, eggs, sour cream, creamed corn, baking powder, cumin, and chili powder until just mixed.
- Pour batter into the prepared dish and spread evenly.
- Bake for 20 minutes, or until lightly golden and set. Use a fork to poke holes throughout the base.
- Pour enchilada sauce evenly over the baked base, then layer shredded chicken and top with shredded cheddar cheese.
- Return to the oven and bake for an additional 15 minutes, or until cheese is melted and bubbly.
- Let cool for 10 minutes, then top with sour cream and chopped parsley before serving.
Notes
If you’d like extra crispness on top, broil for 1–2 minutes at the end. Use low-fat sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg