Chicken Tamale Casserole - Easy and Delicious!

By Sales Agent Brian Hall

• Ingredients

  • 1 cup (4 ounces) pre-shredded 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
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fat-free sour cream

• Preparation

  1. Preheat oven to 400º.

  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 400º 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 400º 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.