Wednesday, January 26, 2011

Chicken Tamale Casserole

Review from Christin: Made this tonight and we both LOVED it. Holy crap was this good. And since I had a rotisserie kitchen already shredded, I literally had this in the oven in under 10 minutes. 9 ww points for those counting. Only alteration, I mixed the chicken with instead of putting on top to make sure it stayed moist.


















Yield: 8 servings

Ingredients

  • 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
  • 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

Preparation

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.

Nutritional Information

Calories:
354 (36% from fat)
Fat:
14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
Protein:
18.9g
Carbohydrate:
36.3g
Fiber:
2.5g
Cholesterol:
58mg
Iron:
1.7mg
Sodium:
620mg
Calcium:
179mg

No comments: