Chicken Tamale Casserole

• 1 cup Mexican Blend Cheese (Use Reduced Fat 2% Blend)
• 13 cups Milk
• 1 whole Egg
• 1 teaspoon Cumin
• 18 teaspoons Red Pepper
• 1 can (14.75 Oz. Can) Cream Corn
• 1 box (8.5 Oz. Box) Corn Muffin Mix
• 1 can (4 Oz. Can) Chopped Green Chiles
• 1 can (10 Oz. Can) Red Enchilada Sauce
• 2 cups Cooked, Shredded Chicken
• 1/2 cups Fat Free Sour Cream
• Chopped Tomatoes

1. Preheat oven to 400 degrees .
2. Spray a 13x9 baking pan with cooking spray; set aside.
3. Combine 1/4 cup of cheese and the next 7 ingredients in a large bowl (milk, egg, cumin, red pepper, creamed corn, corn muffin mix, green chiles).
4. Stir everything until just blended.
5. Pour into the prepared pan and bake for 15 minutes or until set.
6. Set aside a few tablespoons of enchilada sauce to toss the shredded chicken with.
7. Poke the entire top of the cornbread mixture with a fork then pour enchilada sauce over top.
8. Layer your moistened shredded chicken over cornbread mix and sprinkle with your remaining cheese.
9. Return to the oven and bake for about 15 more minutes or until cheese melts.
10. Remove from the oven and let stand 5 for minutes.
11. Cut into squares and top with sour cream and tomatoes.
12. I served mine with refried beans and tortillas on the side.
13. This was really good, youll love it!
14. Enjoy!

blend cheese, milk, egg, cumin, red pepper, mix, green chiles, red enchilada sauce, chicken, sour cream, tomatoes

Taken from tastykitchen.com/recipes/main-courses/chicken-tamale-casserole-2/ (may not work)