Chicken Tamale Casserole

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided 
• 1/3 cup fat-free 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 (8.5-ounce) box corn muffin mix (such as Martha White)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray 
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast 
• 1/2 cup fat-free sour cream

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. 3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° 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

I got this recipe from Cooking Light's website.  I used 4 cups of chicken instead of 2.  I really like tamales but they are a pain to make.  This is easy and tasty.  Jesse kept saying how much he liked it when he was eating.  

Megan-4/5

Jesse-4/5