A New Yummy Recipe

It's been a little while since my last post. Not too much is new, I started my new job this week and Mike is busy with school. It's great to be back at work and not sitting around studying! It's a little scary being a new nurse, but I'm still in classroom training and there is plenty more class to come among my 40 shifts of orientation.

Anyways, the whole reason I wanted to post was that I tried a great recipe tonight. I found it on the Cooking Light website. I absolutely love this website. They have so many delicious recipes that don't taste lightened up at all. Not all of the recipes are super low calorie but they are definitely better than doing it the "Non-Cooking Light" way. This recipe is called Chicken Tamale Casserole and it's so delish! If you love cornbread and enchiladas, you'll love this one!

Chicken Tamale Casserole
Serves 8

• 1 cup shredded 4-cheese Mexican blend cheese, divided
• 1/3 cup fat-free milk (I used 1%)
  
• 1/4 cup egg beaters
  
• 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 (I used the Jiffy Brand)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1 (10-ounce) can red enchilada sauce (I used Old El Paso brand, mild)
  
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream (I used light sour cream because I think it tastes better and has a better texture)

Preheat oven to 400. Start by putting 1/4 cup of your cheese in a bowl. Add the milk, Egg Beaters, cumin, red pepper, cream corn, muffin mix, and green chiles. Mix until combined and moist. It is important not to over mix cornbread because it can get tough. Spray a 9x13 inch glass pan with cooking spray and pour in the corn bread mixture. Spread evenly in the pan. Bake this in the oven for about 15 minutes or until it is set. Remove the cornbread from the oven and pierce the bread liberally with a fork. Pour over the enchilada sauce and spread evenly. Top with shredded chicken and the remaining 3/4 cup of cheese. Put back in the oven and bake for another 15 minutes. Cut it into 8 pieces and serve with a dollop of the sour cream.

For Weight Watchers points, 1 serving is 8 points. (357 calories, 14.1 grams of fat)

This was such a warm plate of comfort food! Not really filling, but serve it up with a side salad and some steamed veggies and you've got yourself a pretty good meal.