Chicken Tamale Cassarole

I recently found several cassarole recipes that are pretty good. Keep in mind, I’m not usually a fan of such things. I like having food seperated on my plate.

Chicken Tamale Casserole

Ingredients

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided

• 1/3 cup fat-free milk

• 1 egg

• 1 teaspoon ground cumin

• 1/8 teaspoon ground red pepper

• 1 (14 3/4-ounce) can cream-style corn

• 1 (8.5-ounce) box Jiffy corn muffin mix

• 1 (4-ounce) can diced green chiles, drained

• Cooking spray

• 1 (10-ounce) can mild green 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 (through chiles) in a large bowl, stirring just until moist.

3. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

4. Bake at 400° for 15 minutes or until set.

5. Pierce entire surface liberally with a fork.

6. Pour enchilada sauce over top.

7. Top with chicken and sprinkle with remaining 3/4 cup cheese.

8. Bake at 400° for 15 minutes or until cheese melts.

9. Remove from oven; let stand 5 minutes.

10. Cut into 8 pieces and top each serving with 1 tablespoon sour cream.