Chicken Tamale Bake

Zazzle

I can finally say that, "I Pinned it and made it!"

The resource where I got it from had great instructions (especially for people like me that have a hard time concentrating.)  I've never tried Weight Watcher's but when I saw that it was WW friendly, I knew it had to be some sort of healthier option which was exactly what I wanted. 

Chicken Tamale Bake

*My Pin led me straight to The Not-So-Blog's Experimental Mommy*

The Ingredient List

1 cup reduced fat shredded Mexican cheese 

1/3 skim milk

1 large egg

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   (I used corn meal.. same thing!)

1 (4 oz) can diced green chiles, drained

1 (10oz) can Enchilada sauce

2 cups cooked shredded chicken breast

What To Do?

*Remember:  I am by all means NOT a great cook (yet)... so first I had to Google:  How to shred chicken

Just in case you are like me (or are a fabulous cook but never had to shred chicken) go here for super simple tips on how to do so!

○ Preheat oven to 400 degrees.

○ Lightly spray a 9 x 13 glass baking dish with cooking spray.  Put aside for later use.

○ In a large bowl, mix together 1/4 cup Mexican cheese (don't worry, you'll use the rest when you have to bake.. again!), milk, egg, cumin, cayenne pepper, cream corn, muffin mix and chiles.

○ Pour mixture into the glass baking dish and bake for 15-20 minutes.  Make sure the layer is ready by inserting a toothpick.  If it comes out clean, you're ready for the next step!

○ Using a fork, liberally poke holes all over the surface of the corn cake layer.

○ Pour the Enchilada sauce over the top and smooth across the surface of the cake.  Spread the shredded chicken evenly across the top (I used more chicken than what the recipe calls for, gotta love protein) and follow with the remaining 3/4 cup Mexican cheese.  Steve was in my ear whispering, "More cheese, more cheese" but next time I promise to follow instructions!

○ Return the dish to the oven and bake for another 15 minutes.  Let cool for 5 minutes before cutting into servings.

We had a friend over for dinner.  In between three adults and one toddler we crushed it.  I was shocked at how good it turned out.  Delicious!  A little on the spicy side but my child ate it like a champ.

I'm so proud of myself.  For the last few years I haven't wanted to cook much except for the basics:  Chicken, steak, salmon... with whatever starch and veggies we have in the freezer.  I think this experience has finally opened a door for me in wanting to learn how to cook more (HOPEFULLY!)

Servings: 8

Weight Watcher Points: 7

Calories: 254