Chicken Tamale Casserole - Cooking Light
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup 2% 4 cheese mexican blend1/3 cup fat free milk1/4 egg substitute1 teaspoon ground cumin1 teaspoon chili powder1 143/4 can creamed style corn1 8.5 ounce box Jiffy corn muffin mix1 4 ounce can chopped green chilis, drainedCooking spray1 10 oz can Red Enchilada sauce2 cups shredded cooked chicken breast about 3 breasts
Preheat oven to 400
Combine 1/4 cup cheese and next 7 ingredients in a large bowl, stirring just until moist. Pour mixture into a 13x9 inch baking dish coated with cooking spray.
Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork, pour enchilada sauce over top. I also mixed some of it with the chicken then toped the chicken and sprinkled remaining 3/4 c cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven, let stand 5 minutes and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CATHIES.
Combine 1/4 cup cheese and next 7 ingredients in a large bowl, stirring just until moist. Pour mixture into a 13x9 inch baking dish coated with cooking spray.
Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork, pour enchilada sauce over top. I also mixed some of it with the chicken then toped the chicken and sprinkled remaining 3/4 c cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven, let stand 5 minutes and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CATHIES.
Nutritional Info Amount Per Serving
- Calories: 310.5
- Total Fat: 8.2 g
- Cholesterol: 59.4 mg
- Sodium: 909.6 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 1.4 g
- Protein: 27.6 g
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