Cheesy Chicken Tamale Bake
A quick casserole that hits all of the right tamale notes--sweet and spicy perfection!
Calories: 380kcal
Ingredients
Cornbread Base
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp granulated sugar
- 1 cup plain, unsweetened almond milk
- 1 large egg
- 4 oz can diced green chilis
- 1/4 tsp kosher salt
- 1 1/3 cup reduced fat, shredded sharp cheddar cheese, divided
Enchilada Sauce/Chicken Mixture
- 1 cup canned tomato sauce or puree (no sugar added)
- 2 tbsp chili powder (if you want it mild, use 1 tbsp chili powder and 1 tbsp paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 3/4 cup water
- 1 1/2 lbs cooked, shredded chicken breast
Instructions
- Preheat oven to 400 degrees. Coast a 9x13 casserole dish with nonstick cooking spray.
- In a medium-sized bowl, combine all dry cornbread ingredients. In a small bowl, whisk together wet ingredients and 1/3 cup of cheese. Add wet to dry and mix until just smooth, then fold in green chilis.
- Pour cornbread mixture into prepared casserole dish. Bake until you can insert a toothpick and it comes out clean, about 15-20 minutes. Poke holes a few holes in the cornbread so the sauce can get in there a bit.
- While the cornbread is cooking, bring all enchilada sauce ingredients (except for the chicken) to a boil in a sauce pan, then simmer. Continue to simmer until sauce has slightly thickened, about 10 minutes.
- When sauce is done, toss with cooked chicken. Spread sauce/chicken mixture evenly over the cooked cornbread. Top with remaining 1 cup cheese. Return to oven and cook until sauce is bubbling and cheese has melted, about 20-25 minutes.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically).
WW Green SmartPoints: 9 for 1/6th of the casserole
WW Blue SmartPoints: 7 for 1/6th of the casserole
WW Purple SmartPoints: 7 for 1/6th of the casserole