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Chicken Tamale Casserole

 

This is a super easy and savory casserole, everyone loves it, definitely a great recipe.
45

Yield

8

servings

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free
 

Ingredients

1 cup mexican cheese
preshredded 4-cheese, blend, divided
*
cup milk
no fat
¼ cup liquid egg substitute
1 teaspoon cumin
ground
teaspoon sweet red bell peppers
ground
*
14 ¾ ounces creamed corn
8.5 ounces corn muffin mix
*
4 ounces green chili peppers
drained
1 x nonstick cooking spray
*
10 ounces enchilada sauce
2 cups chicken breasts
shredded cooked
½ cup sour cream, non-fat

Directions

Preheat oven to 400°.

Combine ¼ 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.

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 ¾ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 13726% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 310mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 27g
Vitamin A 7% Vitamin C 10%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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