Chicken Tamale Casserole (Cooking Light)

By Beefman-2

Got this from Cooking Light Magazine. It is great. Even the kids like it.

Nutritional Information
Calories:354 (36% from fat)
Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
Protein:18.9g
Carbohydrate:36.3g
Fiber:2.5g
Cholesterol:58mg
Iron:1.7mg
Sodium:620mg
Calcium:179mg

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

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from food.com

Preparation

Step 1

1 Preheat oven to 400°F. 2 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. 3 Bake at 400°F 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° 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.