Chicken Tamale Casserole

CALORIES 354 (36% from fat); FAT 14.1g (sat 7.1g. mono 3.3g, poly 1.2g); PROTEIN 18.9g; CARB 36.3g; FIBER 2.5g; CHOl58mg; IRON 1.7mg; SODIUM 620mg; CALC 179mg

Chicken Tamale Casserole
Chicken Tamale Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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) I

  • 2

    cups shredded cooked chicken breast

  • 1/2

    cup fat-free sour cream

Directions

1. Preheat oven to 400 2. Combine '14 cup.cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture in to a 13 x 9 inch baking dish coated with cooking spray. 3.Bake at 4000 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. Yield: 8 servings.

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