Chicken Tamale Casserole
(Cooking Light-Nov. 2008)

-1 cup (4 ounces) preshredded 4-cheese Mexian blend cheese,
divided (I used the 2% reduced fat)
-1/3 cup fat-free milk ¼ cup egg substitute
-1 teaspoon ground cumin
-1/8 teaspoon ground red pepper
-1 cream style corn
-1 (8.5 ounce) box of corn muffin mix (I used Jiffy)
-1 (4 ounce) can chopped green chiles, drained 1 (10 ounce) can
red enchilada sauce (such as Old El Paso)
-2 cups shredded cooked chicken breast ½ cup fat-free sour cream
-Cooking Spray

1. Preheat oven to 400.

2. Combine ¼ cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13x9 inch baking dish coated with nonstick spray.

3. Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchildada sauce over top. Top with chicken; sprinkle with remaining ¾ cup cheese.

Bake again at 400 for 15minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; stop each serving with 1 tablespoon sour cream. Yield: 8 servings.