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.
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