Chicken tamale casserole from Cooking Light Magazine, November 2008 (page 186)

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Notes about this recipe

  • chawkins on August 13, 2013

    I used home made enchilada sauce and roasted home grown poblano in place of the canned sauce and the canned green chile. The poblanos were quite hot and we enjoyed the added spiciness. However, with the corn muffin mix and the can of creamed corn, it is somewhat sweet for my taste, but my husband liked it.

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