The Chicken Tamale Dump has some simple goals in mind: make enough so everyone can enjoy it, capture the feeling of tamales without all the effort, and just be delicious. Wonderfully, it excels at all three. The base is fluffy, spicy, hearty, tender, and topped with savory, juicy chicken and melty cheese. It encompasses what we love about tamales, just in sliceable form! It’s a Chicken Tamale Dump that’s going to amaze!
Ingredients
- 1 cup 4-cheese Mexican cheese blend, shredded, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14.75-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix
- 1 (4-ounce) can chopped green chiles, drained
- 1 (10-ounce) can red enchilada sauce
- 2 cups chicken breast, cooked and shredded
- 1/2 cup fat-free sour cream, for serving
- scallions, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Coat a 9×13-inch baking dish with cooking spray.
Step 3 –Combine 1/4 cup of the cheese, the milk, the egg substitute, the cumin, the red pepper, the corn, the corn muffin mix, and the chiles in a large bowl and stir until just moist.
Step 4 –Bake the corn mixture until set, about 15 minutes.
Step 5 –Pierce the entire surface of the bake liberally with a fork.
Step 6 –Pour the enchilada sauce over the top of the bake.
Step 7 –Top the bake with the chicken and the remaining cheese.
Step 8 –Bake the chicken mixture until the cheese melts, about 15 minutes.
Step 9 –Let the bake stand for 5 minutes.
Step 10 –Serve the bake topped with the sour cream and the scallions.
