Chicken Tamale CasseroleSubmitted by: SUZH58
1 cup 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 of corn muffin mix (Jiffy)
1 (4 ounce) can chopped green chiles
1 (10 ounce) can red enchilada sauce (Old El Paso)
2 cups shredded cooked deli chicken
1/2 cup fat-free sour cream
Combine 1/4 cup cheese and next 7 ingredients (through ciles) in a large bowl, stirring just until moist. Pour mixture into a 13x9 pan coated with cooking spray.
Bake at 400 for 15 minutes or unti 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 ove, let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user SUZH58.