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Chicken Tamale Casserole by

Ingredients

1 cup (4oz) shredded 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 (14.75 oz) can crea-style corn
1 (8.5 oz) box corn muffin mix
1 (4oz) can chopped green chiles, drained
Cooking spray
1 (10oz) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Instructions

1. Preheat oven to 400.
2. Combine 1/4 cup cheese and next 7 ingredients (thorugh chiles) in a large bowl, stirring just until moist. Pour mixture into a 13x9-inch baking dish coated with cooking spray.
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 300 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.

Servings: 8

Serving Size: 1/8 recipe

Nutrition Information (per serving):
Calories 354
Fat 14.1 g
Saturated Fat 7.1 g
Cholesterol 58 mg
Sodium 620 mg
Carbohydrates 36.3
Fiber 2.5 g
Protein 18.9 g

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