Chicken Tamale Casserole

This recipe I found on the food.com website. We found it to be really good and what made it easier to make was the fact I used a rotisserie chicken from grocery store. I used half for this recipe and the other half for quesadillas.

Chicken Tamale Casserole

• 1 cup preshredded 4-cheese Mexican blend cheese, divided
• 1/3 cup nonfat milk
• 1/4 cup egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4 ounce) cans cream-style corn
• 1 (8 1/2 ounce) boxes corn muffin mix (such as Martha White)
• 1 (4 ounce) cans chopped green chilies, drained
• cooking spray
• 1 (10 ounce) cans red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breasts
• 1/2 cup nonfat sour cream

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Directions:

Prep Time: 15 mins

Total Time: 45 mins

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