This recipe makes good use of a smaller amount of cheese and it is from Cooking Light, so it can't be that bad, right? Well if it is, I don't want to be right!
The delicious taste of chicken tamales without the hassle of making them from scratch when it is a weeknight and you just want to hurry up and watch your favorite DVRed shows.
Chicken Tamale Casserole (adapted from Cooking Light):
1 cup (4 ounces) 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
-Preheat oven to 400°.
-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; 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; serve with sour cream.