Chicken Tamale Casserole (Cooking Light) |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg Ingredients:
1 cup preshredded 4-cheese mexican blend cheese, divided |
1/3 cup nonfat 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 1/2 ounce) box corn muffin mix (such as martha white) |
1 (4 ounce) can chopped green chilies, drained |
cooking spray |
1 (10 ounce) can red enchilada sauce (such as old el paso) |
2 cups shredded cooked chicken breasts |
1/2 cup nonfat sour cream |
Directions:
1. Preheat oven to 400°F.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed with cooking spray.
3. 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 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.
|
|