Healthier Tamale Casserole

• 1 (1 7/8 cup) can butter beans (drained and rinsed)
• 2 tablespoons nonfat milk
• 0.5 (14 7/8 ounce) can creamed corn
• 13 cup egg substitute
• 14 cup masa harina flour, de harina
• 14 cup cornmeal (yellow)
• 34 teaspoon baking powder
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 12 teaspoon chili powder
• 14 teaspoon red pepper
• 14 teaspoon salt
• 1 (10 ounce) can red enchilada sauce
• 2 cups cooked shredded chicken
• 12 cup cheddar cheese (shredded 2%)

1. Puree the butter beans with the milk until smooth.
2. Mix the bean puree, cream corn, egg substitute, masa de harina, cornmeal, baking powder, garlic, salt, and spices together and pour into a greased 7 x 11 inch baking dish (you could probably use a 9 x 13 inch pan, but it will result in a thinner crust.
3. You will need to adjust the baking time accordingly).
4. Bake at 400F for ~15 min or until the crust is brown and set.
5. Spread the chicken over the crust, sprinkle with shredded cheese and drizzle with the enchilada sauce.
6. Bake an additional 10-15 min (or until the cheese is sufficiently melted and the meat is hot) at 400F.

butter beans, nonfat milk, corn, egg substitute, flour, cornmeal, baking powder, garlic, ground cumin, chili powder, red pepper, salt, red enchilada sauce, chicken, cheddar cheese

Taken from www.food.com/recipe/healthier-tamale-casserole-461916 (may not work)