Wednesday: Chicken Tamale Casserole

Well real life is upon me. No time to cook and no time to blog. Good thing we cooked a lot of stuff on the weekend or we'd be in trouble. Manged to flog...errr.....provide a nutritious and delicious meal to my darling children (who are currently a couple of complainers!!!) of frozen mac'n'cheese which has been sitting in my freezer for such an emergency as today. Luckily we have enough roast, chicken, soup and pasta sauce made on the weekend to get us through until Friday.

Should I survive until Friday, I am thinking this recipe from Cooking Light looks good to use up whatever is left and a few things from the pantry and freezer:

Chicken Tamale Casserole - Serves 8

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

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.


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