CHICKEN TAMALE CASSEROLE (COOKING LIGHT)

Chicken Tamale Casserole (Cooking Light) image

Provided by seesko

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup nonfat 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 1/2 ounce) box corn muffin mix (such as Martha White)
1 (4 ounce) can chopped green chilies, drained
cooking spray
1 (10 ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breasts
1/2 cup nonfat sour cream

Steps:

Preheat oven to 400°F.
Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 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.

Nutrition Facts : Calories 336.9, Fat 11.9, SaturatedFat 5, Cholesterol 49, Sodium 946.5, Carbohydrate 38.7, Fiber 3.4, Sugar 13.5, Protein 19.8

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