Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Monday, October 17, 2011

Chicken Tamale Casserole

Oh... this ain't your Momma's old fashion tamale pie. (Although I do remember it fondly!) I made this on a Sunday afternoon, for dinners on a week that I knew was going to be busy. The individual pieces warmed up beautifully in the microwave – and dinner was ready in a flash!  It's  creamy, cheesy and so full flavored you would guess there were twice as many calories in it!

I slightly adjusted this recipe from the 2009 Cooking Light cookbook. The original recipe called for 2 cups of shredded chicken breast and ¼ cup egg substitute. I used 1 lb. of chicken tenders and 2 eggs instead. If you want to follow the original recipe – there is only 354 per serving. I don’t think these alterations increased the calories that much… maybe about 390 calories.


1 lb. chicken tenders
Olive Oil
Salt & Pepper

1 cup pre-shredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
2 eggs
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 – 14 ¾ oz can creamed corn
1 – 8.5 oz package corn muffin mix, I used Jiffy
1 – 4oz can chopped green chilies, drained

1 can of red enchilada sauce, not the biggest can – the normal size – about 12 – 14 oz
Cooking spray
Fat Free Sour Cream for garnish


Preheat a non-stick skillet; drizzle olive oil in it. Season the chicken tenders with salt and pepper. Cook tenders for about 3 minutes per side. Remove from skillet and allow to cool. Shred with a fork.

Preheat oven to 400. Combine ¼ cup of cheese with next 7 ingredients in a large bowl; mix until just moist. Pour mixture into 9” x 13” baking dish coated with cooking spray. Bake for 15 minutes, or until set. Remove from oven.

Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with shredded chicken; sprinkle with remaining ¾ cup cheese. Bake at 400 for an additional 15 minutes, or until cheese is melted and bubbly.

Remove from oven; let stand for 5 minutes. Cut into 8 pieces, top with 1 tablespoon sour cream.

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