Chicken Tamale Casserole

By ltrodrigu

Weight Watchers PointsPlus = 9 per serving

Ingredients

• 4 ounces shredded 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
• olive oil 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

Preheat oven to 400° F.

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

Bake at 400° F 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° F 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.