I grew up in Tucson Arizona where you can find amazing, authentic Mexican food better than almost anywhere in the country. Now I live in the Portland Oregon area where I weep daily in my search for anything that comes close to home. Ok, I don’t really weep but I sure do miss real Mexican food! The problem with so many Mexican dishes is they are laden with calories, fat and sodium. All that cheese and those yummy sauces. We won’t even talk about traditional refried beans made with lard. Because Mexican food is hands down my favorite, I am always on the look out for recipes that are big on taste and skip the fat and calories I’m trying to avoid. This recipe is my favorite in that category. I love tamales and this casserole comes together quickly and is so delicious!
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 cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce
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.
Calories: 354 (36% from fat)
Fat: 14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
Weight Watchers Points: 8
Source: Cooking Light