Recipe Rescue: Lighter Chicken Tamale Casserole
Just because its a new year and you vowed to lose a few pounds doesn’t mean you can’t eat your favorites.
HERE’S WHAT YOU’LL NEED:
2 cups cooked and shredded chicken (white meat), 1/3 cup 1% milk, 1 can cream corn, 1 Cup shredded Mexican blend cheese, 1 tsp of cumin, 1/2 tsp of cocoa powder (optional), dash of red pepper flakes, 1 egg, 1 pkg of cornbread mix (such as Jiffy), 1 can of enchilada sauce (I like the green with chicken, but its up to you) and lite sour cream.
PUTTING IT ALL TOGETHER:
Mix together the milk, egg, spices, cornbread mix, can of cream corn and a third of the cheese. Pour the mixture into a greased baking dish and bake in a preheated 400 degree oven for about 15-20 minutes. Remove from oven and poke holes in it, top with chicken and pour enchilada sauce over the chicken and top with the rest of the cheese. Put it back in the oven and cook for another 15 minutes. Let cool for a few minutes and serve with sour cream and of course a salad.