Chicken Tamale Casserole - cooking recipe

Ingredients

1 cup shredded Mexican blend cheese
1/3 cup milk
1/4 cup egg substitute
1 teaspoon cumin
1/8 teaspoon red pepper
1 (14 3/4 ounce) canned creamed corn
1 (8 1/2 ounce) box corn muffin mix (such as Jiffy or Martha White)
1 (4 ounce) can chopped green chilies
cooking spray
1 (10 ounce) canned red enchilada sauce
2 cups shredded cooked chicken
1/2 cup sour cream

Preparation

Preheat oven to 400 Degrees.
Combine 1/2 Cheese and next 7 ingredients (through Chill's) in a large bowl,Stir until blended.
Pour mixture into a 13X9 baking dish coated with cooking spray.
Bake at 400 degrees for 15 minutes or until set.
Pierce entire surface liberally with a fork and then pour enchilada sauce covering top.
Top with shredded chicken and remaining cheese.
Bake again at 400 degrees for 15 minutes remove from oven and let stand for 5 minutes cut up and serve with sour cream.