Thursday, November 18, 2010

Chicken Tamale Casserole

Chicken Tamale Casserole
Makes 6 Servings
Adapted from Cooking Light

1 cup Cabot 75% cheese, grated and divided
1/3 cup fat-free milk
1 egg
1 tsp ground cumin
1/8 tsp ground red pepper
1 14 3/4-ounce can cream-style corn
1 8.5-ounce box corn muffin mix (Jiffy)
1 4-ounce can chopped green chiles, drained
Cooking spray
1 10-ounce can red enchilada sauce
24 oz. shredded cooked chicken breast
1/2 cup fat-free sour cream

Preheat oven to 400. 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. 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.

Nutritional Information: 400 calories, 40 carbs, 10 fat grams and 36 protein grams.

Review: A-mazing! Great portion size, nice flavor, love the zing in the 'cornbread' layer mixed with the cold of the sour cream topping. This is a really great dish - looking forward to making this again. Austin said it may be a favorite - the green chiles really do give it a nice zing!


Frannie said...

This was delicious! My husband loved it :) I mixed the chicken with chopped fresh cilantro, garlic powder, and light sour cream. Thank you for sharing such a delicious and "healthified" recipe!

fittingbackin said...

Thanks, Frannie! So glad you guys liked it - Love the idea of adding that fresh cilantro! Thanks for the feedback and new idea for the next time!