What I’ve been eating this week: Chicken Tamale Casserole

IMG_2359There are so many reasons I loved this casserole from LaaLoosh. It was sweet but salty. It was filling but only 6 Points+. And it’s Mexican. I don’t know what it is about Mexican that makes me think it’s not diet food. Maybe it’s the warm-from-the-oven basket of chips they set in front of you, and then the second one they bring when you’re only about halfway through the first. Or maybe it’s the cheese sauce. The Mexican restaurant we go to has THE BEST cheese sauce. I tried to order a “healthy” quesadilla last time we went there, with chicken and peppers and even real vegetables like broccoli and cauliflower, but then they put the cheese sauce on top of it and I knew it was over.

Anyway, this casserole was quick and easy to make; for me it worked as an end-of-the-shopping-week dinner because just about every ingredient came in a can or a box. After my husband took a few bites he asked, “Is this a Weight Watchers meal?” That’s when you know it’s good.

Chicken Tamale Casserole

1lb skinless, boneless chicken breasts, cooked and shredded
1 16oz package frozen corn, defrosted
1 8oz box cornbread mix
1 cup reduced fat Mexican style cheese, shredded
16 oz red enchilada sauce
1/2 cup fat free milk
1 4oz can green chilies
2 small jalapeños, seeded and diced
1/4 cup liquid egg substitute
1 tsp cumin
1/2 tsp paprika
Salt and pepper to taste

Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with nonfat cooking spray.

In a medium sized bowl, combine, cornbread mix, corn, milk, egg substitute, green chiles, jalapeños, 1/4 cup of the cheese, cumin, paprika, and salt & pepper. Mix well, then pour into baking dish. Place in oven and bake for about 15 minutes. Remove from oven and poke all over, using a fork. Pour 1/2 of the enchilada sauce all over the top. Then evenly cover with the chicken. Pour remaining enchilada sauce over chicken and top with the remaining cheese.

Return to oven, and cook for another 12-15 minutes, or until the cheese is golden and bubbly. Let cool for 5 minutes before serving.

P.S. If you’re doing WW and you haven’t checked out LaaLoosh go there NOW. Author Wendy Zitzman offers amazing recipes and a huge variety of foods. I think all the meals I’m planning for next week are from her website. Yum!


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