This is a really good, different-tasting casserole. The author of it used corn muffin mix to get the flavor of tamales, which are very time and labor intensive to make. We tried it tonight, and will definitely make this chicken tamale casserole again.Ingredients:
1 c. Mexican-blend cheese
1/3 c. milk
1/4 c. egg substitute (we used egg beaters)
1 t. cumin
1/8 t. red pepper flakes
1 (14 3/4 oz.) can of creamed corn
1 (8 1/2 oz.) box of corn muffin mix
1 (4 oz.) can of chopped green chiles, drained
1 (10 oz.) can of red or green enchilada sauce (we used green)
2 c. shredded, cooked chicken breast (we bought a rotisserie chicken, de-skinned it, and shredded the chicken)
1/2 c. sour cream
Preheat oven to 400 degrees, and grease 9 x 13 inch baking dish. Combine 1/4 c. cheese and next 7 ingredients (through chiles) in a large bowl, stirring until just moist. Pour the mixture into the baking dish and put into the oven for about 15 - 20 mins., until corn muffin mixture sets and you are able pierce the entire surface liberally with a fork. Pour enchilada sauce over the top, then the shredded chicken and finally, the remaining 3/4 c. of cheese. Put back into the oven for another 15 mins. until the cheese melts. Let rest for 5 mins. before serving. Cut into 8 pieces and top each piece with 1 T. of sour cream.
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