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    You are in: Home / Recipes / Chicken Tamale Casserole (Cooking Light) Recipe
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    Chicken Tamale Casserole (Cooking Light)

    1/4 Photos of Chicken Tamale Casserole (Cooking Light)

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    seesko's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    • 236.59 ml preshredded 4-cheese Mexican blend cheese, divided
    • 78.07 ml nonfat milk
    • 59.14 ml egg substitute
    • 4.92 ml ground cumin
    • 0.59 ml ground red pepper
    • 418.15 g can cream-style corn
    • 240.97 g box corn muffin mix (such as Martha White)
    • 113.39 g can chopped green chilies, drained
    • cooking spray
    • 283.49 g can red enchilada sauce (such as Old El Paso)
    • 473.18 ml shredded cooked chicken breasts
    • 118.29 ml nonfat sour cream

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 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. 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.

    Ratings & Reviews:

    • on January 01, 2012

      55

      DELISH!!! I used Enchilada Sauce for the enchilada sauce and Jiffy Corn Muffin Mix Copycat for the corn muffin mix. I also added about a cup of canned black beans to the chicken and mixed them with the enchilada sauce instead of just spreading it on top of the baked corn bread mixture. A definite keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2010

      45

      My suggestions, based on other reviews: -I used 1 egg instead of the substitute -Cook the cornbread mix until it starts to get golden brown on the top (longer than 15 minutes) -Next time, I'll use a rotisserie chicken (even better if they have a southwest flavored one) for ease and for better chicken flavor. It was REALLY tasty - my husband and I ate most of the casserole dish that night and all that was left was only enough for lunch the next day! I liked it with plenty of Cholula on top.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2010

      45

      This was simple & yummy. Used regular canned corn instead of creamed, and it worked out fine. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (46)

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    Nutritional Facts for Chicken Tamale Casserole (Cooking Light)

    Serving Size: 1 (217 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 336.8
     
    Calories from Fat 106
    31%
    Total Fat 11.8 g
    18%
    Saturated Fat 5.0 g
    25%
    Cholesterol 48.9 mg
    16%
    Sodium 946.5 mg
    39%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 3.4 g
    13%
    Sugars 13.5 g
    54%
    Protein 19.7 g
    39%

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