chicken tamale casserole / dinner tonight 3.23.11

It cracks me up to post a really bad picture (again!) but a few months ago I did our “what we ate for dinner” calendar as we went and did a picture each night – super nice to go back and get dinner ideas from pictures.

photo

There’s a better picture at Cooking Light, where I got the recipe.

Dinner: chicken tamale casserole/yellow saffron rice/(not fancy black beans because we ran out of cans!! whoops)

– – – – –

Cooking Light’s Chicken Tamale Casserole (we LOVED this)

  • 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

 

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