(Recipe can be found on Cooking Light’s site here.)
Step by Step Instructions:
Chicken Tamale Casserole comes together in no time, and here’s what you need: Mexican-Style Shredded Cheese (you’ll need about 1 cup total), Egg Substitute, Skim Milk, Cooking Spray, Corn Muffin Mix, 2 cups of shredded Chicken Breasts, Ground Cumin, Ground Red Pepper, 4 ounce can of Diced Green Chiles, 14.75 ounce can of Cream-Style Corn, 10 ounce can of Red Enchilada Sauce, and Sour Cream for serving.
Begin by preheating your oven to 400 degrees. Then in a large bowl you’ll put together the corn mixture that is the base of the casserole. Just combine 1/4 cup of the shredded cheese, 1/3 cup of milk, 1/4 cup of egg substitute, 1 teaspoon of ground cumin, 1/8 teaspoon of ground red pepper, 1 can of cream-style corn, 1 box of corn muffin mix, and a 4 ounce can of chopped green chiles. If you want more or less spice you can alter to fit what you prefer by adding more or less red pepper or not as much of the green chiles.
Combine all of the ingredients until it’s just wet. You don’t want to overmix.
Spray a 9×13-inch pan liberally with cooking spray. Then pour in the corn mixture and use your spoon to create an even layer.
Bake the mixture until it’s set and then pierce it all over with a fork or toothpick.
Open the enchilada sauce and I poured a couple of tablespoons of it over the chicken and poured the rest of the sauce over the corn mixture.
Then add the shredded chicken over the top.
Then sprinkle the remaining 3/4 cup of cheese over the top.
Bake for another 15 minutes at 400 degrees until the cheese is all melty. Let the dish sit for 5 minutes and then dig in. The corn mixture on the bottom was a bit softer like the masa dough rather than like a cornbread, and the bit of spicy cooled with a spoonful of sour cream tasted fabulous. Happy baking!
Makes 8 Servings
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
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.