Get Ingredients
Double Batch

Chicken and Cheese Tamale Casserole

Crunchy Wedge Salad
Clock
Print this Recipeprint_icon

Ingredients

  • 1 (8.5-oz) pkg cornbread mix
  • 1 large egg
  • ⅓ cup milk
  • 1 (14.75-oz) can cream style corn
  • 1 (7-oz) can chopped green chiles
  • 1 (8-oz) pkg shredded Mexican blend cheese, divided
  • 2 cups red enchilada sauce
  • 3 cups shredded rotisserie chicken
  • 1 (8-oz) carton sour cream

Instructions

  1. Preheat oven to 400°F. Stir together cornbread mix, egg, milk, corn, chiles, and ⅓ cup cheese. Pour into a lightly greased 13- x 9-inch baking dish.
  2. Bake 15 to 20 minutes or until center is set. Poke holes all over cornbread; pour 1½ cups enchilada sauce over cornbread. Sprinkle with chicken, and drizzle with ½ cup enchilada sauce; sprinkle with 1⅔ cups cheese.
  3. Bake 10 to 15 minutes or until cheese melts. Top with sour cream.



Side Dish Ingredients

  • ½ head iceberg lettuce, cut into 3 wedges
  • ¼ cup avocado lime Ranch dressing
  • ¼ cup honey roasted sunflower kernels

Side Dish Instructions

  1. Divide wedges between plates. Drizzle with dressing and sprinkle with sunflower kernels.

Nutritional Information

Main Side Total
Servings 3 3
Fat (g) 26 15 41
Sat. Fat (g) 12 2 14
Protein (g) 36 3 39
Carb (g) 50 6 56
Fiber (g) 3 2 5

Find grocery delivery and pickup options in your area.

Plus, we'll email you this recipe and
shopping list for easy cooking

About eMeals · Terms of Service

Here are the pickup and delivery options available in your area.

Try a Different Zip Code

Or you can use the shopping list we emailed you to shop at any store.

About eMeals · Terms of Service
Stores Near CHANGE LOCATION

Your ingredients have been
added to your cart

We are sorry. It doesn't look like there are any pickup or delivery options in your area.

You can use the shopping list we emailed you to shop at any store.

Try a Different Zip Code

About eMeals · Terms of Service