Chicken Tamale Casserole

By CarolineNGa

This recipe is even better if you spread refried beans in the casserole dish and top with the cornmeal mixture. Also, before putting the chicken on top with the cheese, mix the shredded chicken with taco seasoning and 3/4 cup of water.
Risë Minton, Smyrna, GA, Cooking Light

NOVEMBER 2008

Ingredients

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Martha White)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° 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° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutritional Information:
Amount per serving
Calories: 354
Calories from fat: 36%
Fat: 14.1g
Saturated fat: 7.1g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1.2g
Protein: 18.9g
Carbohydrate: 36.3g
Fiber: 2.5g
Cholesterol: 58mg
Iron: 1.7mg
Sodium: 620mg
Calcium: 179mg