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Chicken Tamale Casserole Cooking Light

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Ingredients

Adjust Servings:
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)

Nutritional information

336.9
Calories
106 g
Calories From Fat
11.9 g
Total Fat
5 g
Saturated Fat
49 mg
Cholesterol
946.5 mg
Sodium
38.7 g
Carbs
3.4 g
Dietary Fiber
13.5 g
Sugars
19.8 g
Protein
217 g
Serving Size

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Chicken Tamale Casserole Cooking Light

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    Update 3/15/20 make this all the time with leftover grilled chicken. Tonight though I made it with some leftover carnitas- Mexican grilled shredded pork in a salsa verde type sauce oh so yummy!- This was even more delicious than the chicken and I am not a big pork lover. Make my carnitas with a whole pork loin roast though so it is much leaner than traditional carnitas. Absolutely delicious! I will definitely be using left over shredded smoked or grilled pork from now on just as often as I do chicken. Another tweak I made was only use half the enchilada sauce over the tamal (cornbread) layer. I mix the other half with the meat along with a cup of black beans and a cup of frozen corn. Mix those well and layer on top of the tamal (cornbread) Original review in 2005 I think. This is so tasty and so fast we made it the night before Thanksgiving in about 5 minutes! We used some leftover chicken which made this really fast. Love that it is lighter in fat and calories and that only my dd and I knew that! It tastes like a very naughty and delicious dish! Used Hatch TexMex red enchilada sauce and light rather than nonfat products but that was the only change. Thanks for a great recipe! *Made for Bevy Tag* PS This freezes really well!

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Chicken Tamale Casserole (Cooking Light),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,Update 3/15/20 make this all the time with leftover grilled chicken. Tonight though I made it with some leftover carnitas- Mexican grilled shredded pork in a salsa verde type sauce oh so yummy!- This was even more delicious than the chicken and I am not a big pork lover. Make my carnitas with a whole pork loin roast though so it is much leaner than traditional carnitas. Absolutely delicious! I will definitely be using left over shredded smoked or grilled pork from now on just as often as I do chicken. Another tweak I made was only use half the enchilada sauce over the tamal (cornbread) layer. I mix the other half with the meat along with a cup of black beans and a cup of frozen corn. Mix those well and layer on top of the tamal (cornbread) Original review in 2005 I think. This is so tasty and so fast we made it the night before Thanksgiving in about 5 minutes! We used some leftover chicken which made this really fast. Love that it is lighter in fat and calories and that only my dd and I knew that! It tastes like a very naughty and delicious dish! Used Hatch TexMex red enchilada sauce and light rather than nonfat products but that was the only change. Thanks for a great recipe! *Made for Bevy Tag* PS This freezes really well!,This was good, used jiffy corn muffins mix and it was a little sweet and regular eggs. I will make again.


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    Steps

    1
    Done

    Preheat Oven to 400f.

    2
    Done

    Combine 1/4 Cup Cheese and Next 7 Ingredients (through Chiles), Stirring Just Until Moist. Pour Mixture Into a 13 X 9inch Baking Dish Sprayed With Cooking Spray.

    3
    Done

    Bake at 400f 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.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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