Chicken Tamale Casserole

On the table tonight was a chicken tamale casserole that is so so tasty.  I actually found this on Cooking Light's website last year and even though it is on the healthy side, Andy (the husband) loves it too!  I told him I was making it today and he said he has not been able to get the taste of the sweet cornbread he was going to get to devour tonight out of his mind all day long.

The other great part about this recipe is it is inexpensive, simple and quick to make.  Plus, it makes great leftovers.

The Recipe:

1 cup of preshredded 4-cheese Mexican blend
1/3 cup nonfat milk
1/4 cup egg substitute (such as egg beaters)
1 tsp ground cumin
1/8 tsp red pepper
1 can cream-style corn
1 (8 1/2 oz) box of corn muffin mix (I use Jiffy)
1 (4 oz) can chopped green chiles
1 (10 oz) can of enchilada sauce (I use mild Old El Paso)
2 cups of shredded chicken breasts (I buy a pre-cooked rotisserie chicken)
nonfat sour cream (optional)

Preheat oven to 400 degrees.

Combine 1/4 cup of cheese and next seven ingredients.  Pour into a 13 x 9 casserole dish sprayed with cooking spray.

Bake at 400 degrees for 15 - 20 minutes or until set.  Pierce entire surface liberally with a fork then pour enchilada sauce over the top.  Top with chicken and sprinkle with remaining cheese.  Bake another 15 minutes or until cheese melts.  Remove from oven and let stand 5 minutes.  Top with a spoonful of sour cream if you would like.

We hope you enjoy this recipe much as we do!

Stuffed,

Brittany