Chicken Tamale Casserole - Cooking Light

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4.7 of 5 (6)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Chicken Tamale Casserole - Cooking Light calories by ingredient

Introduction

Recipe from Cooking Light - Nov 2008 Recipe from Cooking Light - Nov 2008

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 cup 2% 4 cheese mexican blend

1/3 cup fat free milk

1/4 egg substitute

1 teaspoon ground cumin

1 teaspoon chili powder

1 143/4 can creamed style corn

1 8.5 ounce box Jiffy corn muffin mix

1 4 ounce can chopped green chilis, drained

Cooking spray

1 10 oz can Red Enchilada sauce

2 cups shredded cooked chicken breast about 3 breasts

Directions

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.