Chicken Tamale Casserole (Cooking Light)

Submitted by seesko

"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"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 8

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.

Reviews

[katdi]

DELISH!!! I used recipe #71916 for the enchilada sauce and recipe #345502 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.

 

[Siren Chef]

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.

 

[robert c.]

Super great recipe! I did some tweeking of it and did it with rotisserie chicken, Taco seasoning, extra enchilada sauce and black olives on top. Love It!

 

[TattooedMamaof2]

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

 

[jhathaway]

So delish! I use this the day after I've made chicken taco meat in the crockpot, such a good way to use up those leftovers and it gives it an extra spice in the flavor!