Chicken Tamale Casserole

Ingredients

  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute***
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1  (14 3/4-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 red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fat-free sour cream

Preparation

1. Preheat oven to 400°.
2. Combine 1/4 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 3/4 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.

***I used 1 egg instead of the egg substitute and baked my cornbread bottom mixture for about 5-10 minutes longer to set. I hope you guys like it, we really enjoyed it!  :)*** ❤ Caroline Savage

Original recipe from myrecipes.com

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