Chicken Tamale Casserole is an easy dinner for busy weeknights that's full of sweet and savory flavor that everyone in the family will love! It's also light on the calories, making it a healthy dinner option.
2cupsshredded Mexican cheese blenddivided (1 cup + 1 cup)
¼tsp.garlic powder
½tsp.Kosher salt
1/8tsp.freshly ground black pepper
16-oz. package corn muffin mix
114-oz. can petite diced tomatoes, drained
114-oz. can sweet corn, drained
14-oz. can chopped green chiles, drained (optional)
3cupscooked chicken breastchopped (we use a rotisserie chicken)
210-oz. cans red enchilada sauce
Chopped cilantro or green onionsfor garnish
Instructions
Preheat oven to 400.
In a large bowl, combine first 10 ingredients (only 1 cup of cheese) and whisk to combine. Spray a 13 x 9-inch baking dish with cooking spray, then spread the corn muffin mixture evenly in the dish. Bake at 400 for 20 minutes, or until set.
Meanwhile, combine chopped chicken with remaining cup of cheese and 2 cans of red enchilada sauce in a large bowl.
Using a chopstick or fork, poke holes all over the bottom of the baked corn muffin mixture. Evenly spread the chicken mixture over top the corn muffin mixture. Bake at 400 or 20-25 minutes, until cheese has melted.
Let stand 5 minutes before serving.
Garnish with chopped cilantro or green onions, if desired.
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Notes
Options:Substitute cooked ground beef, chicken or turkey for shredded chickenSubstitute grilled or sautéed chicken for rotisserie chickenAdd in 1 (14-oz.) can pinto or black beans, drainedTop with sour cream, pico de gallo, or diced avocado
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.