Chicken Tamale Casserole
I recently started getting Cooking Light again, and this was in one of my first issues. To. Die. For. Seriously. If you like Tex-Mex, this slightly sweet tamale casserole is all that. One of the reviewers online (100 reviews since October ’08) suggested forgoing the corn bread mix and using your own supplies, so I’ll include that below (although I had the corn muffin box in my pantry both times I’ve made it).
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
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 * (or see below)
1 (4-ounce) can chopped green chiles, drained
2 cups shredded cooked chicken breast
1 (10-ounce) can red enchilada sauce
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 8 ingredients (through onion) 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. Top surface with chicken. Pour enchilada sauce over the 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.