Guess what I've never made? Tamales. Why? Because they are labor intensive. I mean, I guess technically I've made them as part of a holiday tamalada, where I did one part of the whole assembly line process of putting the tamales together, but I've never made tamales by my lonesome because it takes too long. That doesn't mean I don't crave the flavor of a delicious tamal throughout the year.
That's why I'm so excited that I came across this one pot chicken tamal casserolerecipe that you can get on the table in 45 minutes. You know you can't prep and cook traditional tamales in that amount of time. And yes, I am fully aware that this is going to get some purists all bent out of shape because abuela never made a tamal casserole, but I bet you that if abuela knew about it she would because abuela ain't no dummy!
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Listen, I'm not saying that a tamal casserole will ever replace actual tamales during the holiday season, but this is a great shortcut you can use year round to give your family an easy dinner that tastes like a special occasion.
Chicken Tamal Casserole
Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
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 red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Directions
You can get the full cooking directions at My Recipes where you can even watch a quick video on how to make this delicious chicken tamal casserole.
Image via My Recipes
