Chicken Tamale Cassrole

The is a recipe from Cooking Light, a super easy Mexican casserole. Cory made this for his work Christmas Party.

Chicken Tamale Casserole

Ingredients:
1 cup (4 ounces) pre-shredded, 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
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 breast
Fat-free or light sour cream

Directions:
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chilies) 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. Top each serving with sour cream.

*I like cheese so I typically use more than what the recipe calls for.