James Family Cookbook
Chicken Tamale Casserole
4 servings
份量10 minutes
活動時間40 minutes
總時間食材
4 ounces Cheddar cheese (grated)
4 ounces Monterey Jack or Pepper Jack cheese (grated)
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
14 ounces canned cream style corn
8 ½ ounce box corn muffin mix (such as Jiffy)
4 ounces canned chopped green chiles
10 ounces red enchilada sauce
1 cup cooked shredded chicken
salt and pepper (to taste)
cilantro (for topping)
jalapeno slices (for topping)
步驟
Preheat the oven to 400 degrees.
Spray a 13x9 baking dish with cooking spray.
Combine the cheeses in a small bowl.
In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
Pour into the prepared pan and bake for 15 minutes or until just set.
Remove the cornbread from the oven and pierce all over with a fork.
Pour the enchilada sauce over the corn bread.
Top with the chicken and remaining cheese.
Return to the oven for another 15 minutes.
Sprinkle with the chopped cilantro or jalapeno slices and serve.
營養
每份大小
-
卡路里
462 kcal
總脂肪
22 g
飽和脂肪
10 g
不飽和脂肪
-
反式脂肪
-
膽固醇
82 mg
鈉
1381 mg
總碳水化合物
47 g
膳食纖維
5 g
總糖
6 g
蛋白質
20 g
4 servings
份量10 minutes
活動時間40 minutes
總時間