Chicken Tamale Bake

• 1 ounce, weight Monterey Jack Cheese, Shredded
• 1 ounce, weight Colby-Jack Cheese, Shredded
• 2 ounces, weight Sharp Cheddar Cheese, Shredded
• 13 cups Fat Free Milk
• 1/4 cups Egg Substitute
• 1 teaspoon Ground Cumin
• 18 teaspoons Ground Red Pepper
• 14- 3/4 ounces, weight Canned Cream Style Corn
• 8- 1/2 ounces, weight Jiffy Corn Muffin Mix
• 4 ounces, weight Canned Chopped Green Chiles, Drained
• 10 ounces, weight Canned Red Enchilada Sauce
• 2 cups Cooked Chicken Breast, Shredded

1. Preheat oven to 400 degrees F. Spray a 9 x 13 baking pan with cooking spray.
2. Toss the 3 cheeses together.
3. Combine 1/4 cup of the cheese mixture, milk, egg substitute, cumin, red pepper, corn, corn muffin mix and chilies in a large bowl; stir just until moist.
4. Pour mixture into baking dish.
5. Bake for 20 minutes or until set.
6. Pierce entire surface liberally with a fork; pour enchilada sauce over top.
7. Top with chicken, sprinkle with remaining cheese.
8. Bake for 15 minutes.
9. Remove from oven and let stand 5 minutes.
10. Adapted from Cooking Light.

weight monterey, cheese, cheddar cheese, milk, egg substitute, ground cumin, ground red pepper, cream style corn, mix, green chiles, red enchilada sauce, chicken

Taken from tastykitchen.com/recipes/main-courses/chicken-tamale-bake/ (may not work)