Chicken Tamale Casserole

"CAL Seal of Approval"

Sorry for the bad picture, it was an after-thought because this was SCARFED UP so fast! 


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Ingredients:

• 1 cup preshredded 4-cheese Mexican blend cheese, divided
• 1/3 cup milk
  
• 1 egg, instead of egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4 ounce) can cream-style corn
• 1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
• 1 (4 ounce) can chopped green chilies, drained
• cooking spray
• 1 (10 ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breasts (I cooked 4 chicken breasts with an onion, green pepper, and 1 jalapeno)
• 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. (It takes longer than 15 minutes.  I baked mine for 20-25 minutes and it could have used maybe 5-10 more.)  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.