Chicken Tamale CasseroleSubmitted by: SELAHTERRY
1 Cup Mexican Blend Cheese
1/3 cup Milk, lowfat
1 egg white
1 tsp ground Cumin
1/8 tsp ground cayenne pepper
1 (14 oz) can Cream Style Corn
1 (8.5 oz) box Jiffy Corn Muffin Mix
1 (4 oz) can chopped Green Chiles
1 (10 oz) can Red Enchilada Sauce
2 Cups Chicken Breast, cooked and shredded
1/2 cup Lite Sour Cream
Combine 1/4 cup cheese and next 8 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 X 9 baking dish coated with cooking spray.
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 cheese. Bake at 400 for 15 minutes or until cheese is melted.
Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 Tablespoon of sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user SELAHTERRY.