This recipe is liked by 0 person(s). |
Chicken Tamale Pie
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
1 cup (4 ounces) | preshredded 4-cheese Mexican blend cheese, divided |
1/3 cup | fat-free milk |
1/4 cup | egg substitute |
1 teaspoon | ground cumin |
1/8 teaspoon | ground red pepper |
1 (14 3/4-ounce) can | creamed corn |
2/3 cup | Whole wheat flour |
1/2 cup | yellow corn meal |
3 tbsp | sugar |
1 tbsp | baking powder |
1/4 tsp | salt |
2 tbsp | vegetable oil |
1 (4-ounce) can | chopped green chiles, drained, |
Cooking spray | |
1 (10-ounce) can | red enchilada sauce, (such as Old El Paso) |
2 cups | shredded cooked chicken breast |
1/2 cup | fat-free sour cream |
Preparation
* 1. Preheat oven to 400°.
* 2. Combine 1/4 cup cheese and next 12 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.
* 3. 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.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.