Wednesday, November 11, 2009

Chicken Tamale Casserole

Chicken Tamale Casserole
FROM: Cooking Light, NOVEMBER 2008

1 cup 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
1/2 cup fat-free sour cream

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.

Serves 6, Points 7


Mandy said...

Oh this is SOOOO good! Going into my rotation for sure!

Kristen said...

are the points you listed the old points or the new points?

Kristen said...

the points listed for this recipe, are they the old points or the new points?

Living a Changed Life said...

Kristen - This recipe is 10 PointsPlus per serving.

Barb said...

Made this tonight. It was delicious!


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