I made one of my favorite dinners tonight – chicken tamale casserole. I love it!!! I could eat the whole casserole myself! Again this is a quick and simple recipe. The boys think the enchilada sauce is too hot so I leave it off of one corner and that section is for the boys. I also split a cheese roll-up (whole wheat tortilla with melted cheese), a carrot with ranch dip, and an apple between the boys. I insist on the boys getting veggies and fruit with their dinner 🙂 I clipped this recipe out of a Cooking Light magazine. I was able to find it online at find.myrecipes.com.
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute I just use one egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper I don’t use – I am a wimp when it comes to hot stuff!
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White) I use Jiffy
- 1 (4-ounce) can chopped green chiles, drained I don’t drain – there is a coupon for green chiles in one of my early posts
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso) I get Old El Paso mild
- 2 cups shredded cooked chicken breast I sprinkle with chili powder and salt once it is cooked
- 1/2 cup fat-free sour cream
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.