Chicken Tamale Casserole
| Submitted By: Michael Virdone |
| Recipe Difficulty: Easy |
| Recipe Health: 5/10 |
Recipe Ingredients:
- 1 cup preshredded mexican blend cheese (divided
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1/3 cup fat-free milk
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1/4 cup egg substitute
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1 tsp. ground cumin
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1/8 tsp. ground red pepper
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1 14 oz. can cream style corn
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1 8.5 oz. box corn muffin mix
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1 4 oz. can chopped green chiles, drained
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Cooking Spray
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1 10 oz. can red enchilada sauce
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2 cups shredded cooked chicken breast
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1/2 cup light sour cream
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Recpie Directions:
- 1. Preheat oven to 400 degrees.
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2. Combine 1/4 C cheese and next 7 ingredients (through chiles) in a large bowl, stirring until moist. Pour into a 13x9 inch baking dish coated with cooking spray.
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3. Bake for 15 minutes or until set. Pierce entire surface with fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 C cheese. Bake for another 15 minutes or until cheese melts. Remove from oven and let stand 5 minutes. Cut into 8 pieces, serve with sour cream.
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| Prep Time: 20 minutes |
| Cook Time: 30 minutes |
| Servings: 8 |
Notes:
Calories 354
Fat 14.1
Protein 18.9
Carb 36.3
Fiber 2.5
Sodium 620 |
Source:
Cooking Light |
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