Monday, April 6, 2015

Chicken Tamale Casserole! Yum!

Another must try recipe.
Now that I'm on weight watchers, I really want to try some recipes. Not just food that's already prepared!

Chicken Tamale Casserole

FROM: Cooking Light, NOVEMBER 2008

Ingredients 1 cup 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

 Instructions 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.

Serves 6, Points 7

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