Chicken Tamale Bake was first posted as my choice for Recipe of the Week for my Weight Watchers @ Work group in February 2012. Below are my notes from the time:
my latest cooking experiment ~ Chicken Tamale Pie from: http://www.emilybites.com/2012/01/chicken-tamale-bake.html
It was wonderful and the bottom layer was reminiscent of the corn cakes at El Torito. It was simple to prepare and made good use of my leftover rotisserie chicken! This one is definitely going in the menu rotation!
Chicken Tamale Pie
1 cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand)
1/3 cup skim milk
1 large egg, lightly beaten
1 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 (14.75 oz) can of cream-style corn
1 (8.5 oz) box of corn muffin mix
1 (4 oz) can diced green chiles, drained
1 (10 oz) can enchilada sauce
2 cups cooked shredded chicken breast
1. Preheat oven to 400 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
2. In a large bowl, mix together ¼ cup of the Mexican cheese, the milk, egg, cumin, pepper, corn, muffin mix and green chiles in a bowl until combined. Pour the mixture into the prepared baking dish and bake for 15-20 minutes until the layer is set (an inserted toothpick should come out clean).
3. Using a fork, liberally poke holes all over the surface of the corn cake layer. Pour the enchilada sauce over the top and spread across the surface of the corn cake. Sprinkle the shredded chicken evenly across the top and follow with the remaining ¾ cup shredded cheese. Return the dish to the oven and bake for another 15 minutes. Let cool 5 minutes before cutting into servings.
Yields 8 servings. WW P+: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com
Nutrition Information per serving from myfitnesspal.com: 254 calories, 29 g carbs, 8 g fat, 17 g protein, 1 g fiber