Chicken Tamale Casserole (Cooking Light)

• 1 cup preshredded 4-cheese Mexican blend cheese, divided
• 1/3 cup nonfat 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 1/2 ounce) box corn muffin mix (such as Martha White)
• 1 (4 ounce) can chopped green chilies, drained
• cooking spray
• 1 (10 ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breasts
• 1/2 cup nonfat sour cream

1. Preheat oven to 400u0b0F.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
3. Bake at 400u0b0F 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 400u0b0 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.

nonfat milk, egg substitute, ground cumin, ground red pepper, creamstyle, corn muffin, green chilies, cooking spray, red enchilada sauce, chicken breasts, nonfat sour cream

Taken from www.food.com/recipe/chicken-tamale-casserole-cooking-light-337063 (may not work)