Chicken Timale Casserole
|1 cup (4 oz)4-cheese Mexican blended cheese; preshredded, divided|
|1/3 cupfat-free milk|
|1/4 cupegg substitute|
|1 tspground cumin|
|1/8 tspground red pepper|
|11 can (14 3/4-oz)cream-style corn|
|1 box (8.5-oz)corn muffin mix (martha white)|
|1 can (4-oz)chopped green chiles; drained|
|1 can (10-oz)red enchilada sauce (Old El Paso)|
|2 cupscooked chicken breast; shredded|
|1/2 cupfat-free sour cream|
Chicken Timale Casserole Preparation
1. Preheat oven to 400 degrees.
2. Combine 1/4 cup cheese and next 7 ingredients 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 degrees 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 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. cut into 8 pieces; top each serving with 1 tbsp sour cream.
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