Chicken Tamale Casserole

• 2 cups Shredded Cheddar/jack Cheese Blend
• 13 cups Lowfat Milk
• 1 whole Egg, Lightly Beaten
• 1 teaspoon Cumin
• 1/2 teaspoons Fresh Ground Pepper
• 14 ounces, weight Cream Style Corn
• 8- 1/2 ounces, weight Cornbread Mix
• 4 ounces, weight Chopped Green Chiles, Drained
• 1 cup Prepared Red Enchilada Sauce
• 3 cups Cooked, Shredded Chicken
• 4 ounces, weight Olives, Sliced
• 6 whole Green Onions, Chopped

1. Preheat oven to 400 degrees F.
2. Spray a 13 x 9 pan with cooking spray.
3. In a large bowl mix together 1/2 cup cheese, milk, egg, cumin, pepper, creamed corn, cornbread mix, and green chiles.
4. Pour into the prepared pan.
5. Bake for 15 minutes or until set.
6. Remove pan from oven and pierce surface liberally with a fork; pour enchilada sauce over top.
7. Top with chicken and sprinkle with remaining cheese.
8. Bake at 400 degrees for an additional 15 minutes or until cheese is melted and bubbly.
9. Remove from oven and sprinkle with olives and green onions and return to the oven for an additional 3 or 4 minutes.
10. Remove from oven and let stand for 5 to 10 minutes.
11. Cut into squares and serve with sour cream and tortilla chips on the side.

milk, egg, cumin, fresh ground pepper, weight cream, mix, green chiles, enchilada sauce, chicken, weight olives, green onions

Taken from tastykitchen.com/recipes/main-courses/chicken-tamale-casserole-3/ (may not work)