Wednesday, April 1, 2009

Chicken Tamale Casserole

Awhile ago I watched an episode of No Reservations where Tony travels to Mexico. I watched this episode and I drooled. Tony and his friends ate authentic taco after taco. Quesadillas, where the tortillas are made fresh and by hand. They also had the most fabulous breakfast and ate foods I've never heard of that looked so delicious. I wanted to taste and smell everything Tony was eating. It made me wish I had smell-o-vision.

I went to bed that night and had Mexcian cuisine dancing through my head. I awoke to be confronted by the strongest and most unsatiable craving I've ever had. I wanted Mexican food. I wanted it bad. Unfortunately, it took nearly two very very long weeks to get my fix. Finally, we went to Los Tapatios and feasted. And it was everything I had hoped it would be.

Here is a recipe, that while it is not authentic, it captures a lot of the delicous flavours of Mexican cuisine. Plus, it's healthier for those of us watching what we eat.

Chicken Tamale Casserole
Adapated from Cooking Light


1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 ¾ oz) can cream-style corn
1 (8 ½ oz) box corn muffin mix (such as Jiffy)
1 (4 oz) can chopped green chiles, drained
Cooking spray
1 (10 oz) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream


Preheat oven to 400°.

Combine 1/4 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 3/4 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(optional).

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