Chicken Tamale Casserole

Good Mexican

Category: Main Dish

Cuisine: Mexican

☆☆☆☆

Ready in 1 hour
by veckel

Ingredients

1 cup (4 ounce) 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 4 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


Directions

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.

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