This gives the enchiladas from CdM 2010 a run for their money. Easy, delicious, and adapted from a Cooking Light recipe, so not awful for you!!! SUPER AWESOME!!!
And a hit! Everyone loved it! And it reheated super well. Make some immediately. (The recipe says it serves 8, but I definitely cut it up into six pieces…whoops…) 😉 (Calories for 1/8 piece: 261…but 1/6 is less than 100 calories more than that, so ROCK ON!)
Chicken Tamale Casserole
Adapted from Cooking Light
Serving Size: 1/6 pan
Fat: 9.8 g
Carbs: 44.1 g
Fiber: 3 g
Protein: 16.6 g
1 C shredded low-fat Mexican blend cheese
1/3 C fat free milk
1/4 C Egg Beaters
2 tsp taco seasoning
1 14.75 oz can cream style corn (no salt added, if possible)
1 8.5 oz box corn muffin mix (I used Jiffy)
1 4 oz can green chiles
1 10 oz can enchilada sauce (I used green, they suggest red…just a matter of preference)
2 C shredded cooked chicken breast
Fat Free Sour Cream (opt)
Preheat the oven to 400 degrees. Combine a 1/4 C of the cheese with the milk, egg beaters, taco seasoning, corn, muffin mix, and chiles (I didn’t use the whole can, just 2/3…I’m not big on super spicy). Stir together until just moist. Pour into a greased 9×13 pan, and bake for 15 minutes until set.
Pierce the cornbread liberally with a fork and pour sauce over top. Top with the chicken, olives, and remaining cheese.
Bake for another 15 minutes, or until cheese has melted. Let cool, then cut up and serve with sour cream!