Chicken Tamale Casserole (Cooking Light)

 

Ingredients for 8 servings:
1. 1 cup preshredded 4-cheese Mexican blend cheese, divided
2. 1/3 cup nonfat milk
3. 1/4 cup egg substitute
4. 1 teaspoon ground cumin
5. 1/8 teaspoon ground red pepper
6. 1 (14 3/4 ounce) can cream-style corn
7. 1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
8. 1 (4 ounce) can chopped green chilies, drained
9. cooking spray
10. 1 (10 ounce) can red enchilada sauce (such as Old El Paso)
11. 2 cups shredded cooked chicken breasts
12. 1/2 cup nonfat sour cream

Directions:
1. Preheat oven to 400°F.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed with cooking spray.
3. Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Enjoy your meal!

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