CHICKEN TAMALE BAKE
When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. -Jennifer Stowell, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 6 ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes., In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese., Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.
Nutrition Facts : Calories 364 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein.
MEXICAN CHICKEN TAMALE CASSEROLE
I had misplaced this recipe for years -- and was so thrlled to find it tucked away in one of my old, old cookbooks. This was a favorite of my kids when they were growing up. I've always made it with chicken, but a friend of mine used to substitute beef (I'm not sure what cut of meat she used).
Provided by Bobbie
Categories One Dish Meal
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts in casserole dish and sprinkle with onion soup mix. Pour white wine over. Cover with lid or foil. Bake at 350 for about an hour or until chicken is tender. Cool. Remove chicken in bite size pieces from bone -- discard skin. Be sure an retain the broth.
- Tamales might be wrapped in paper -- remove paper and strip as much juice off as possible from the wrapper, save. Cut into 1" pieces and place tamales and chicken in a bowl.
- In another bowl, mix enchilada sauce, white sauce, juice from tamales and broth from chicken. Mix well. Pour over chicken and tamales and gently mix. Transfer to large casserole dish.
- Sprinkle with olives (if using) and top with shredded cheese. Cover dish with lid or tightly with foil. Bake at 350 for 45 to 55 minutes or until hot and bubbly.
Nutrition Facts : Calories 1249.1, Fat 66.7, SaturatedFat 24.2, Cholesterol 312.7, Sodium 2629.6, Carbohydrate 47.2, Fiber 6.5, Sugar 12.8, Protein 102.9
CHICKEN TAMALE CASSEROLE
We came up with this recipe in the Firehouse. It's quickly became one of our favorites. It comes out with the taste of homemade tamales without all the trouble. Try it you won't be disappointed.
Provided by ffjeff4
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 Degrees.
- Combine 1/2 Cheese and next 7 ingredients (through Chill's) in a large bowl,Stir until blended.
- Pour mixture into a 13X9 baking dish coated with cooking spray.
- Bake at 400 degrees for 15 minutes or until set.
- Pierce entire surface liberally with a fork and then pour enchilada sauce covering top.
- Top with shredded chicken and remaining cheese.
- Bake again at 400 degrees for 15 minutes remove from oven and let stand for 5 minutes cut up and serve with sour cream.
Nutrition Facts : Calories 473.3, Fat 20.8, SaturatedFat 9.3, Cholesterol 69.3, Sodium 1104.4, Carbohydrate 49.3, Fiber 4.3, Sugar 13, Protein 23.9
MEXICAN CHICKEN TACO CASSEROLE
This is flavorful way to deconstruct your tacos and make serving them up a little easier on you! Serve tacos casserole-style, and top them with your favorite toppings - shredded lettuce, diced tomatoes, salsa, sour cream, etc. as desired! Adjust the seasonings to your preference - you can start with less than called for and add more if you're worried it will be too strong of a flavor profile. Add your favorite taco toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, etc. if desired to serve!
Provided by Rebekah Rose Hills
Categories World Cuisine Latin American Mexican Main Dishes Casserole
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
- Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
- Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
- Cover with shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent "cheese loss" when you remove the foil).
- Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 41.1 g, Cholesterol 65.2 mg, Fat 16.4 g, Fiber 7.3 g, Protein 29 g, SaturatedFat 8.7 g, Sodium 1461.2 mg, Sugar 4.9 g
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