Healthier Tamale Casserole

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (1 7/8 cup) can butter beans (drained and rinsed)
• 2 tablespoons nonfat milk
• 0.5 (14 7/8 ounce) can creamed corn
• 1/3 cup egg substitute
• 1/4 cup masa harina flour, de harina
• 1/4 cup cornmeal (yellow)
• 3/4 teaspoon baking powder
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon red pepper
• 1/4 teaspoon salt
• 1 (10 ounce) can red enchilada sauce
• 2 cups cooked shredded chicken
• 1/2 cup cheddar cheese (shredded 2%)

Recipe

• 1 puree the butter beans with the milk until smooth.
• 2 mix the bean puree, cream corn, egg substitute, masa de harina, cornmeal, baking powder, garlic, salt, and spices together and pour into a greased 7 x 11 inch baking dish (you could probably use a 9 x 13 inch pan, but it will result in a thinner crust. you will need to adjust the baking time accordingly).
• 3 bake at 400f for ~15 min or until the crust is brown and set.
• 4 spread the chicken over the crust, sprinkle with shredded cheese and drizzle with the enchilada sauce. bake an additional 10-15 min (or until the cheese is sufficiently melted and the meat is hot) at 400°f.