Monday, June 14, 2010

Chicken Tamales Made Easy

I try to cook health conscious foods, I really do! But every once in a while you've just got to let it all go and indulge! For me, that jump off the tracks typically involves cheese. Lots AND lots of cheese. Yum!
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
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

-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.

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