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

Chicken Enchiladas

Review from Melissainabq: These were a big, soggy mess and they tasted awful. I definitely wouldn't make them again, but I'm sharing the recipe in case anyone was considering them.

http://www.skinnytaste.com/2010/02/chicken-enchiladas.html

Slow-Cooker Chicken Burritos

Review from Boxer Fan: I wasn't a huge fan of these.  They smelled great while they were cooking, but they just didn't have a whole lot of flavor.  If I made it again I would probably add some cayenne pepper to the recipe, but I probably won't make it again.  I served these with salad and refried black beans, and I topped them with some low fat cheese and greek yogurt.  Greek yogurt makes a great substitute for sour cream.

Ingredients

	1 clove(s) (medium) garlic clove(s), minced
	1 small red onion(s), chopped
	14 1/2 oz canned diced tomatoes, with chiles
	15 oz canned kidney beans, drained and rinsed
	1/2 tsp chili powder
	1/2 tsp table salt
	1/4 tsp dried oregano, crushed
	1/4 tsp black pepper
	1 pound(s) skinless chicken thigh(s), cut into bite-size pieces
	3/4 cup(s) canned chicken broth
	12 medium whole wheat tortilla(s), about 7-inches in diameter each
	3/4 cup(s) shredded reduced-fat Mexican-style cheese

Instructions

• Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
  
• To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.

Notes

You can microwave the burritos, seam-side down, for 30 seconds, if desired.

Baked Chicken with Dijon and Lime

Servings: 4 • Serving Size: 2 thighs • Old Points: 5 pts • Points+: 5 pts
Calories: 214.4 • Fat: 11.2 g • Protein: 23.8 g • Carb: 1.5 g • Fiber: 0.2 g

8 small chicken thighs, skin removed
3 tbsp Dijon mustard
1 tbsp light mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
salt
dried parsley

Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.