Chicken Tamale Casserole (Cooking Light) - cooking recipe

Ingredients

1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup nonfat 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 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
1/2 cup nonfat sour cream

Preparation

Preheat oven to 400\u00b0F.
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.
Bake at 400\u00b0F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400\u00b0 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.