Chicken Tamale Casserole

Traditionally, tamales are a time-consuming meal to make if you are making from scratch. But this recipe can be ready in under 45 minutes (or less if you take advantage of some meal prep opportunities!)

Instead of using high sodium rotisserie chicken for my shredded chicken, I decided to cook fresh chicken breast in my CrockPot on high for 3-4 hours until it is easy enough to shred.

Any why not top with cherry tomatoes?? Adds some extra vitamin A & C and potassium, but they also add a pop of color to the dish to make it look pretty. And you can’t get away from a Mexican dish without cheese…just look for the “reduced-fat” or “made with part-skim” varieties to lessen your intake of saturated fat.


Print Recipe
Chicken Tamale Casserole
Cuisine Mexican
Prep Time 25 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Cuisine Mexican
Prep Time 25 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 F.
  2. In medium sized mixing bowl, combine corn muffin mix, fat free milk, cream-style corn, diced green chilies, egg whites , cumin, chili powder, and 1/4 cup of reduced-fat shredded cheddar cheese. Spray 9x13 baking dish with non-stick cooking spray and transfer mixture into dish. Bake for 20 minutes or until set. Using a fork, poke several holes on surface of corn bake.
  3. In a separate bowl, combine shredded chicken and enchilada sauce and spread evenly over corn bread bake. Sprinkle remaining 3/4 cup of reduced-fat shredded cheddar cheese over top. Place cherry tomatoes over cheese and return to bake in oven at 400 F for 15 minutes or until cheese is melted.
Recipe Notes

Adapted from My Recipes.

 

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