Chicken Enchilada (Tamale) Bake

Sharing a favorite recipe I recently found. I take no credit for coming up with this recipe. It is delicious!!

**I found this recipe and slightly adjusted it from www.emilybites.com . I totally recommend this website for lots of good and healthy recipes. **

Chicken Enchilada (Tamale) Bake:

Ingredients:

• 1/4 cup of shredded reduced fat Mexican cheese blend
• 3/4 cup of shredded reduced fat Mexican cheese blend
• 1/3 cup of skim milk
• 1 large egg, beaten lightly
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cayenne pepper
• 1 (14.75 oz) can of cream of corn
• 1 (8.5 oz) box of corn muffin mix
• 1 (10oz) can enchilada sauce
• 2 cups of cooked shredded chicken breast

Directions:

• Preheat oven to 400 degrees. Lightly coat 9x13 baking dish with cooking spray and place aside.
• In a large mixing bowl, mix together 1/4 cup of the Mexican cheese, milk, egg, cumin, pepper, corn, and corn muffin mix until combined.
• Pour mixture into already greased baking dish and bake for 15 to 20 minutes until it is set or an inserted toothpick comes out clean.
• Take a fork and poke holes all over the corn cake.
• Pour the enchilada sauce all over the surface of the cake. Spread it with a spatula if necessary.
• Place the shredded chicken evenly across the top of the cake.
• Sprinkle the remaining 3/4 cup of shredded Mexican blend cheese across the chicken.
• Place the dish back in the oven and bake for another 15 minutes. Let it cool for about 5 minutes.

Yields 8 servings.
Weight Watchers Points + : 7 per serving (points calculated from WW's Complete Food Companion)