So, what do you do with all the left over chicken from dinner? Make Chicken Tamale Casserole. It is awesome, it's fast and a great way to get rid of leftovers. It is savory and sweet the just the right amount of bite.
Chicken Tamale Casserole: (cooking light recipe)
1 cup shredded cheese
1/3 cup fat free milk
1/4 cup of egg substitute or 2 egg whites
1 teaspoon of ground cumin
1/8 teaspoon ground red pepper (cayenne pepper)
1 (14 3/4 ounce) can creamed corn
1 (8.5 ounce) package corn muffin mix (I love the martha white little pouches)
1 (4 ounce) can chopped green chile peppers
1 (10 ounce) can of red enchilada sauce
2 cups of shredded chicken
1. Preheat the oven to 400 degrees. Oil a 13 by 9 inch baking dish.
2. Mix 1/4 cup of cheese with the next 7 ingredients. Pour into prepared pan. Cook 15 minutes or until a toothpick comes out clean.
3. Use a fork to poke holes all over the surface. Then pour the enchilada sauce over top. Top with the shredded chicken and then the remaining 3/4 cup of cheese. Bake uncovered for 15 more minutes.
4. Let sit 5 minutes before cutting into it. This tastes wonderful topped with sour cream.
2 comments:
I'm going to have to try this one. It looks yummy!
I'll be buying corn muffin mix and making this as soon as possible. Maybe tonight. :)
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