Chicken Tamale Casserole

• 1 cup mexican cheese preshredded 4-cheese, blend, divided
• 13 cup milk no fat
• 1/4 cup liquid egg substitute
• 1 teaspoon cumin ground
• 18 teaspoon sweet red bell peppers ground
• 14 3/4 ounces creamed corn
• 8.5 ounces corn muffin mix
• 4 ounces green chili peppers drained
• 1 x nonstick cooking spray
• 10 ounces enchilada sauce
• 2 cups chicken breasts shredded cooked
• 1/2 cup sour cream, non-fat

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.
3. Pour mixture into a 13 x 9inch baking dish coated with cooking spray.
4. Bake at 400 for 15 minutes or until set.
5. Pierce entire surface liberally with a fork; pour enchilada sauce over top.
6. Top with chicken; sprinkle with remaining 3/4 cup cheese.
7. Bake at 400 for 15 minutes or until cheese melts.
8. Remove from oven; let stand 5 minutes.
9. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

mexican cheese, milk, liquid egg substitute, cumin ground, sweet red bell peppers, corn, corn, green chili peppers, nonstick cooking spray, enchilada sauce, chicken breasts, sour cream

Taken from recipeland.com/recipe/v/chicken-tamale-casserole-48767 (may not work)