YUM - 5 stars, VERY YUMMY. Peter loves spicy food and this was just up his alley. If you or your kids don't like things very spicy this might not be the dish for you. It was perfect for me (not TOO spicy) but you could probably make it milder by leaving out the red pepper or using milder chiles.
EASE - 5 stars, SUPER EASY. And quick (especially when the chicken is already cooked and ready to go)!! A perfect weeknight meal.
HEALTH - 4 stars, VERY HEALTHY. Its a Cooking Light recipe! It has to be healthy. :) Except that you will want more than the allotted serving so it ends up being less healthy than advertised. :)
Chicken Tamale Casserole
Source - Cooking Light on www.myrecipes.com
Yield: 8 servings
Ingredients
* 1 cup (4 ounces) preshredded 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
Preparation
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.
Nutritional Information
Calories:
354 (36% from fat)
Fat:
14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
Protein:
18.9g
Carbohydrate:
36.3g
Fiber:
2.5g
Cholesterol:
58mg
Iron:
1.7mg
Sodium:
620mg
Calcium:
179mg
Risë Minton, Smyrna, GA, Cooking Light, NOVEMBER 2008
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Jenny, I can't wait to try this, I love to cook and am always looking for new ideas. Judy
ReplyDeleteYay! I should have mentioned in my post that I did change one small thing. I mixed about 1/4 of the enchilada sauce with the chicken before pouring the rest of the sauce over the cornbread part. It just seemed like it needed it. :) Let me know if you like it!
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