Chicken Tamale Casserole

Ingredients

• 1 cup (4 oz) pre-shredded 4-cheese 2% Mexican blend, divided
• 1/3 cup fat free milk
• 1/4 cup egg substitute
• 1 tsp ground cumin
• 1/8 tsp ground red pepper
• 1 (14 3/4-oz) can cream-style corn
• 1 8.5-oz box corn muffin mix
• 1 4-oz can chopped green chiles, drained
• Cooking spray
• 1 10-oz can red enchilada sauce
• 2 cups shredded cooked chicken breast
• 1/2 cup fat free sour cream

Preparation

1. Pre-heat oven to 400 degrees
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist.  Pour mixture into a 13x9 inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set.  Pierce entire surface liberally with a work and pour enchilada sauce over top.
4. Top with chicken.
5. Sprinkle with remaining 3/4 cup cheese and bake at 400 degrees for 15 minutes or until cheese melts.
6. Remove from oven; let stand for 5 minutes.  Cut into 8 pieces; top each serving with 1 tbsp sour cream.

Notes:
I did not have a can of creamed corn at home, so I used frozen corn (about 16 oz) that I already had in the freezer.  I used a larger 7-oz container of green chiles (not drained) to make up for the moisture.  We also added some black beans to the top with the chicken to make it a little more substantial.

Raw cornbread, corn, green chile mixture

Baked cornbread with enchilada sauce on top

Chicken added

Plus some beans

And cheese, of course

Finished product.  We don't cut slices, just scoop!