Recently, I decided to join Weight Watchers. It certainly worked for me in the past, but the recent stress of life has derailed my weight loss efforts and it is time to get back on track. I find that when I am prepared for the week, I do much better staying on plan. So, I am compiling lists of my fabulous recipe finds and wanted to share this one with you (it was delicious…and I made it!).
Chicken Tamale Bake
originally found on Emily Bites (which has a ton of great diet friendly recipes)
What You Need:
1 cup shredded reduced fat Mexican cheese blend, divided (I used Sargento brand)
1/3 cup 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
1 (4 oz) can diced green chiles, drained (I omitted this the second time I made it)
1 (10 oz) can enchilada sauce
2 cups cooked shredded chicken breast (I bought the pre-cooked rotisserie chicken)
How to Make It:
- Preheat oven to 400 degrees and lightly spray a 9 x 13 glass baking dish with cooking spray.
- In a large bowl, mix together ¼ cup of the Mexican cheese, milk, egg, cumin, cayenne pepper, creamed corn, muffin mix and green chiles. Pour the mixture into the baking dish and place in over for 15-20 minutes (my kids thought we were having yellow cake for dinner!).
- Using a fork, liberally poke holes all over the surface of the corn cake layer like you would do to a baked potato.
- Pour the entire can of enchilada sauce over the top and spread across the 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 8 even servings.
Each serving is only 7 Weight Watchers Plus Points and worth every single one of them! The second time I made this dish, I omitted the green chilis because the kids found it a bit too spicy, but they loved it! Hope you enjoy!
Look for these speciality food products online or in your local grocery stores!