Chicken Tamale Casserole

Mock tamales really. I love love this recipe. It is really easy and yummy!

• 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

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.

*Notes:
1. I didn't have any creamed corn and surely wasn't going to buy some when I could just throw some regular corn in the food processor for a second or two.
2. I was afraid the chicken would dry out so I mixed some enchilada sauce up with the chicken.
3. I also wanted a thicker cornbread so I used a smaller pan (11x7).
4. It might be good with a can of black beans mixed up with the chicken. I will probably try that next time.
5. 1 small can of enchilada sauce just wasn't going to be enough so I used about 3/4 of a BIG can. In the future I will make our homemade enchilada sauce that we LOVE. I didn't have any tomato sauce (what?) so I couldn't make it this time and had to resort to the not so good canned stuff, which I surprisingly even had in my pantry. I am thinking about half of that recipe should be enough for this.

YUM. Enjoy!