Chicken Tamale Casserole

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Kate was coming out for dinner and this had come into my email from MyRecipes.com as a Cooking Light recipe and looked really easy to put together quickly on a work night. In fact you really could assemble ahead and cook that night. (Bring the 13x9 to room temp before putting it in the oven). It was delicious and would be a great potluck to bring or give someone as a meal in a foil throw away pan)

  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided (I only had plain cheddar)
  • 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
  • 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.
 
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork 
(oops started to pour before poking!)
Pour enchilada sauce over top.
Top with shredded 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.

Risë Minton, Smyrna, GA, Cooking Light
NOVEMBER 2008

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