Chicken Tamale Casserole

Ingredients

  • 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese, divided
  • ⅓ cup fat-free milk
  • ¼ cup egg substitute
  • 1 teaspoon ground cumin
  • ⅛ teaspoon ground red pepper
  • 1 (14 ¾-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can of red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • ½ cup fat-free sour cream

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¾ cup 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.
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