Chicken tamale casserole
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Chicken Tamale Casserole
Ingredients
. 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
Preparation
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.
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