Chicken Tamale Casserole

Name: Chicken Tamale Casserole Recipe
Yield: 8
Ingredients: 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese divided; 1/3 cup fat-free 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 (8.5-ounce) box corn muffin mix (such as Martha White); 1 (4-ounce) can chopped green chiles drained; Cooking spray; 1 (10-ounce) can red enchilada sauce (such as Old El Paso); 2 cups shredded cooked chicken breast; **Optional** 1/2 cup fat-free sour cream (not calculated in to receipe)

Number of Servings: 8

Ingredients

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided1/3 cup fat-free milk1/4 cup egg substitute1 teaspoon ground cumin1/8 teaspoon ground red pepper1 (14 3/4-ounce) can cream-style corn1 (8.5-ounce) box corn muffin mix (such as Martha White)1 (4-ounce) can chopped green chiles, drainedCooking spray1 (10-ounce) can red enchilada sauce (such as Old El Paso)2 cups shredded cooked chicken breast**Optional** 1/2 cup fat-free sour cream (not calculated in to receipe)

Directions

1. Preheat oven to 400�.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9�inch baking dish coated with cooking spray.
3. Bake at 400� for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup 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.

Serving Size: makes 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user BAREBLUESKIN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 177.3
Total Fat: 4.6 g
Cholesterol: 61.4 mg
Sodium: 731.1 mg
Total Carbs: 16.4 g
Dietary Fiber: 0.8 g
Protein: 16.7 g

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