Sunday, October 31, 2010

Chicken Tamale Casserole

Adapted from Cooking Light

Serves: 8 (7 points +)

  • 1c. reduced- fat cheddar cheese, divided
  • 1/3c.skim milk
  • 1/4c. egg beaters
  • 1 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 1 (14.75 oz) can cream style corn
  • 1 (8.5 oz) box corn muffin mix
  • 1 (4 oz) can diced green chiles, drained
  • 1 (10 oz) can red enchilada sauce
  • 16 oz. boneless, skinless chicken breast, cooked and shredded
  • 1/2 c. fat free sour cream

Preheat oven to 400 degrees. Combine 1/4 c. cheese and the next 7 ingredients in a large bowl. Pour into a 13 x 9 baking dish coated with cooking spray. Bake for 15 min. Pierce the entire surface with a fork; pour enchilada sauce over the top. Top with chicken; sprinkle with remaining 3/4 c. cheese. Bake for 15 minutes. Remove from oven and let stand for 5 min. Cut into 8 pieces and top each piece with1T.  sour cream.


  1. That sounds and looks really good! Can't wait to try it. Thanks for sharing the recipe.

  2. Great post!!! Just came across it!!

    come follow...

    meg <3

  3. This looks incredible!! I am adding it to my menu for next week. Thank you so much for posting all of these recipes. I have been on WW for almost 4 weeks now and I am always looking for good healthy recipes to try. I can't wait to look through all of your incredible recipes! :)

  4. This is amazing! The flavors are so good!! My family and I LOVED it! This will be on our "dinner" list for a long time! Thanks! :]


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