Chicken Tamale Pie

With only 5 days until our much looked forward to yearly vacation to Mexico it's not surprising that I just start to crave Mexican flavors.

Now this recipe is far from anything we really eat while we are in Mexico but it is sure is good so it fit the bill.

And talk about easy; a box of jiffy corn bread mixed with a can of creamed corn and topped with rotisserie chicken (boxes and cans rarely fit into our meal preparation but this week we are just trying to get to the end of the week so a little help is excepted.) Super simple and super tasty as well.

We topped i with some sliced avocado, chopped cilantro and Mexican crema served with a quickly prepared green salad. And now we have dinner for at least two if not three nights.

It makes a great mid week, one dish meal.

Recipe from Cooking Light: Chicken Tamale Casserole

Ingredients:

·        1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided

·        1/3 cup fat-free milk

Click to see savings·        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

Click to see savi·        1/2 cup fat-free sour cream

Click to see savingsPreparation

1.      1. Preheat oven to 400°.

2.      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.      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.

Risë Minton, Smyrna, GA, Cooking Light
NOVEMBER 2008