Ingredients1 h 15 m servings 615 cals
- In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 4 quart casserole dish.
- In a large bowl, mix the tamales, chicken, corn, tomatoes, raisins, and olives. Season with chili powder and salt. Transfer to the prepared casserole dish. Dot with butter. In a separate bowl, mix the chicken broth and Worcestershire sauce. Pour over the casserole.
- Bake 45 minutes in the preheated oven. Top with Cheddar cheese, and continue baking 15 minutes, or until cheese is melted and lightly browned.
Per Serving: 615 calories; 35.3 g fat; 42.9 g carbohydrates; 35 g protein; 122 mg cholesterol; 1325 mg sodium. Full nutrition
ReviewsRead all reviews 5
I've made this recipe several times and it's always a hit. The mix of all the different flavors is a tasty combo. To keep the top from drying out and the bottom from being too soupy, take out ...
It looks good, and it sounded good, but was really nothing special. Since I dislike chopping up chicken, I'd have to say not really worth it for me. But it was OK. I left out the olives since ...
Deeeelish! If you're a tamale lover that is ;) Pretty much like the enchilada pie to enchiladas. Me and the hubby added some jalapenos to the mix (because we love jalapenos) and it turned out fa...