Tuesday, May 2, 2017

Chicken Tamale Bake



Confession....I've never had a tamale before. Don't get me wrong...they look amazing and I would eat one in a hot minute... but I want a real authentic one,  not one from a fast food joint or from the frozen section at the grocery store. In the meantime I'll pretend by eating this delicious Chicken Tamale Bake. Not sure why I am just discovering this recipe because it's been floating all over the internet. Wow, was this ever good! Going on my list of favorites!

Chicken Tamale Bake
Adapted from Food.Com
Makes 8 Slices
WW PP=6 per slice
Cal 233.2, Carbs 23.6, Fat 8.5, Fiber 1.2, Protein 12.7

Ingredients
1 14 oz. can creamed corn
1 box corn muffin mix (I used Jiffy)
1/3 cup skim milk
1 can enchilada sauce
1 can chopped green chiles
1/4 cup egg beaters
1 tsp. chili powder
1 teaspoon cumin
1 cup reduced fat shredded jack cheese
1/4 cup crumbled queso fresco
2 cups shredded cooked chicken 
3 green onions, sliced


Preheat oven to 400.

Spray a cooking dish with non stick cooking spray. (I used a pie plate but if you want a thinner crust use a larger dish.

In a bowl combine the chicken and enchilada sauce and set aside. In another bowl, combine the creamed corn, muffin mix, chiles, milk, egg beaters, chili powder, cumin, and ½ cup of the shredded cheese.

Bake for 20-25 minutes or until edges are golden brown and the middle is cooked through

Use the back of a wooden spoon and poke holes on the top of the corn bread. 

In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1½ cups of the shredded cheese.

Bake for an additonal 5-10  minutes or until cheese is melted.

Remove from the oven and top with crumbled queso and green onions. Enjoy!

1 comment:

  1. We will love your Chicken Tamale Bake, it looks delicious! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    ReplyDelete

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