Chicken Tamale Bake

254 Calories per Serving 

Wow. This was soooooo good. I made it 2x in less than a week!The first time that I made it, I had a friend over for dinner and we devoured it- eating 2nds later in the evening... But there would have been plenty left over for lunch or dinner the next day for the hubs and I. When I made it the 1st time, I used green chile enchilada sauce (mild) because I couldn't find any regular (red) sauce that was mild. The 2nd time, I used the red mild sauce and decided that the green chile enchilada sauce was alot better- but that's just my opinion. Also, to make things faster, I used canned chicken instead of cooking my own chicken. This is another one of those meals that does not seem like it's healthy- but it is. I think this might be one of those meals that I make several times a month. 

Ingredients:

(Makes 8 Servings)

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 t ground cumin
1/8 t 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

Directions:

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.

Nutritional Info: 

Yields 8 servings. 

254 calories, 29 g carbs, 8 g fat, 17 g protein, 1 g fiber
Source: http://www.emilybites.com/2012/01/chicken-tamale-bake.html