Chicken Tamale Casserole

Health score
19%
Chicken Tamale Casserole
50 min.
8
682kcal

Suggestions


Are you ready to savor a delightful fusion of flavors that brings the heart of Mexican cuisine right to your dining table? This Chicken Tamale Casserole is a comforting and hearty dish that promises to impress your family and friends alike. Perfectly baked to golden perfection, this casserole layers crumbled cornbread with a zesty chicken and chili filling, all topped with gooey melted cheddar cheese.

In just 50 minutes, you can whip up a masterpiece that suits a variety of occasions—whether you're serving it as a savory side dish, a satisfying lunch, or a hearty main course. The blend of spices and the creaminess of the buttermilk add wonderful depth to every bite, while the addition of diced green chilies offers a delightful kick that will tantalize your taste buds.

Not only is it delicious, but it also packs a wholesome punch with protein-rich chicken and nutritious veggies. With each serving containing a generous helping of flavors, this casserole is not just a meal; it's an experience that celebrates the warmth and comfort of home cooking. So, roll up your sleeves and get ready to create a dish that everyone will crave long after the last bite!

Ingredients

  • 0.5 cup buttermilk 
  • teaspoons chili powder 
  • cups cornbread crumbled
  • clove garlic minced
  • oz pepper flakes diced green drained canned
  • medium onion chopped
  • small bell pepper red seeded chopped
  • 15 oz enchilada sauce red canned
  • servings salt and pepper 
  • 1.5 cups cheddar cheese shredded
  • pounds chicken breast boneless skinless sliced
  • tablespoons vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan

Directions

  1. Preheat oven to 350F. Mist a 9-by-13-inch baking dish with cooking spray.
  2. In a large skillet, warm oil over medium heat.
  3. Add onion and bell pepper; saut until onion is translucent, about 4 minutes.
  4. Add garlic and chili powder and saut 1 minute.
  5. Add chicken and chilies; season with salt and pepper. Raise heat to high. Saut until chicken is cooked through, about 5 minutes.
  6. Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish.
  7. In a large bowl, combine cornbread and buttermilk.
  8. Sprinkle 1/2 cup cheese over chicken mixture; spread cornbread mixture evenly on top.
  9. Sprinkle with remaining cheese.
  10. Bake until top is golden, about 20 minutes.

Nutrition Facts

Calories682kcal
Protein22.83%
Fat33.84%
Carbs43.33%

Properties

Glycemic Index
24
Glycemic Load
1.27
Inflammation Score
-8
Nutrition Score
27.973478089208%

Flavonoids

Luteolin
0.06mg
Isorhamnetin
0.69mg
Kaempferol
0.09mg
Myricetin
0.01mg
Quercetin
2.82mg

Nutrients percent of daily need

Calories:682.25kcal
34.11%
Fat:25.55g
39.3%
Saturated Fat:9.96g
62.23%
Carbohydrates:73.61g
24.54%
Net Carbohydrates:69.16g
25.15%
Sugar:25.04g
27.82%
Cholesterol:162.84mg
54.28%
Sodium:1659.55mg
72.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:38.77g
77.55%
Phosphorus:825.02mg
82.5%
Selenium:53.43µg
76.34%
Vitamin B3:14.56mg
72.81%
Vitamin B6:1.1mg
55.01%
Vitamin C:35.89mg
43.5%
Calcium:340.66mg
34.07%
Vitamin A:1395.1IU
27.9%
Vitamin B2:0.47mg
27.56%
Vitamin B5:2.53mg
25.28%
Vitamin B1:0.33mg
22.27%
Folate:85.08µg
21.27%
Potassium:710mg
20.29%
Iron:3.28mg
18.2%
Fiber:4.45g
17.79%
Manganese:0.35mg
17.61%
Zinc:2.39mg
15.96%
Magnesium:63.4mg
15.85%
Vitamin K:14.44µg
13.75%
Vitamin B12:0.79µg
13.21%
Vitamin E:1.7mg
11.36%
Copper:0.16mg
7.96%
Vitamin D:0.44µg
2.9%
Source:My Recipes