Chicken Tamale Casserole
- Number of Servings: 8
Ingredients
1 cup (4 oz) Shredded Mexican Blend Cheese, divided1/3 cup Skim Milk1 Egg1 tsp Ground Cumin1/4 tsp Chili Powder1 (14 3/4 oz) Can Cream Style Corn1 (8.5 oz) Box Corn Muffin Mix1 (4 oz) Can Chopped Green Chiles, drainedCooking Spray1 (10 oz) Can Green Enchilada Sauce2 cups Shredded Cooked Chicken Breast
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 13x9 in baking dish coated with cooking spray.
3. Bake at 400 for 15 min or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle remaining 3/4 cup cheese. Bake at 400 for 15 min or until cheese melts. Remove from oven; let stand 5 min. Cut into 8 pieces.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAMU79.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13x9 in baking dish coated with cooking spray.
3. Bake at 400 for 15 min or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle remaining 3/4 cup cheese. Bake at 400 for 15 min or until cheese melts. Remove from oven; let stand 5 min. Cut into 8 pieces.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAMU79.
Nutritional Info Amount Per Serving
- Calories: 307.4
- Total Fat: 10.1 g
- Cholesterol: 44.8 mg
- Sodium: 1,022.5 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 2.4 g
- Protein: 9.8 g
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