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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

Name: Chicken Tamale Casserole Cooking Light
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: : 1; : 1/3; : 1/4; : 1; : 1/8; : 1; : 1; : 1; : 1

Features:

Cuisine:

American

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

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.