Thursday, April 11, 2013

Chicken Tamale Casserole

I'm super exhausted tonight, I'm coming off a three-day headache, and The Boy just got back from a trip, and I kinda wanna hang out with him, so tonight's going to be a short one.

(That's what she said.)

I wanted to stop by quickly and hook you up with a delicious recipe that you should totally make sometime very soon: Chicken Tamale Casserole, adapted from Cooking Light.

Here's what you'll need:

I bet Cooking Light has some specific measurements:
  • Skim milk
  • Low-fat Mexican-blend cheese
  • Corn muffin mix
  • Egg substitute
  • Enchilada sauce
  • Creamed corn
  • Cumin
  • Diced green chiles
  • Cayenne
  • Lime
  • Plain Greek yogurt
  • Shredded chicken (not pictured)
And, if you're like me, you'll want to have your cookbook iPad handy.  (If anyone can invent a kitchen-proof iPad, you'll be my hero.)

First, mix some cheese, milk, egg substitute, cumin, cayenne, creamed corn, corn muffin mix, and green chiles together.

Second, dump them in a 9x13 baking dish, and throw it in the oven at 400 degrees for about 15 minutes.

In the meantime, cook and shred some chicken.

Once the ingredients have set, go at that bottom layer with a fork.  Poke it liberally, and then pour the enchilada sauce alllllllll over so that it seeps down to the bottom.

Then, layer the chicken and remaining cheese on top, and bake again for 15 minutes (or until the cheese is nice and bubbly).

Mmm, mmm, mmm.

When it's somewhat cool, cut it into eight pieces, top with a dollop of plain Greek yogurt and a hint of lime, and serve to wow your guests.

My apologies for the horrible taken-on-my-desk-at-work photo.  Oops.
For one serving, here are the stats:
  • Calories: 354
  • Carbs: 36g
  • Fat: 14g
  • Protein: 19g
Seriously.  This meal is delicious.  The Boy came home from his frustrating day(s) of travel and said that he could polish off the entire dish -- the remaining seven pieces -- within an hour.

Thankfully he saved some for me.  :)

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