I LOVE THIS RECIPE.
A - it's super easy to make
B - my husband could eat it all day long. And happy husband = happy me.
I found the recipe in Cooking Light and made a few changes. The original recipe calls for a box of Jiffy Cornbread mix but I couldn't believe the fat content in that tiny box, so I tried my favorite cornbread recipe (with adjustments) and it worked great!
Make this TONIGHT and enjoy!
CHICKEN TAMALE CASSEROLE
1 cup (4oz) grated cheese, divided (I used a mix of Colby jack and Sharp)
1/2 cup fat-free milk
1 egg (or 1/4 cup egg substitute)
1 tsp cumin
1/4 tsp black pepper
1 can creamed corn (14.75 oz)
2 Tbl canola oil
1 (4 oz) can chopped green chiles
1/2 Cup cornmeal
1 1/2 Cup Flour
1/2 Cup Sugar (I use 1/4 C sugar, 1/4 C Splenda)
1 Tbl Baking Powder
1 tsp Salt
1 (10 oz) can red enchilada sauce
2 cups shredded cooked chicken breast
1/4 cup jar-prepared salsa
1/2 cup low-fat sour cream
1. Preheat oven to 400 degrees
2. Cook chicken breasts or tenderloins (I boil 5 tenderloins in water) and shred with a fork. Mix shredded chicken with 1/4 cup salsa and set aside.
3. In a small mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well. In a separate large mixing bowl, combine 1/4 cup cheese and next 7 ingredients (through chiles) and mix well. Add the dry cornmeal mixture to the large bowl with the wet ingredients and stir everything together until just moist. Pour mixture into a 9x13 pan, coated with cooking spray.
4. Bake at 400 degrees for 15 minutes. Remove from oven and pierce entire surface liberally with a fork (mixture will still be slightly gooey, this is normal); pour enchilada sauce over the top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes. Remove from oven and let stand for 5 minutes.
5. Top each serving with sour cream and enjoy! (we actually ate it without the sour cream and liked it just as well)
I LOVE THIS RECIPE.