Chicken Tamale Casserole ( Cooking Light) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup (4 ozs) preshredded 4-cheese Mexican blend cheese, DIVIDED
1/3 cup fat free milk
2 egg whites or 1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 3/4oz) can cream-style corn
1 (8.5 oz) box corn muffin mix (such as Martha White or Jiffy)
1 (4 oz) can chopped green chilies, drained
1 (10-oz) can red enchilada sauce
2 cups shredded cooked chicken breast (I used 3 cups)
1/2 cup fat-free sour cream
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Directions: |
Directions:1. Preheat oven to 400 degrees
2. Combine 1/4 cup cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 baking dish, coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 TBSP sour cream. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: I had been looking for a tamale recipe that tastes like the traditional without all of the work. Tried this recipe with company and everyone loved it!! The Calories are 350 per serving or 340 without the sour cream.
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