Chicken Tamale Casserole ~ for Dinner Tonight

This is a new recipe for me today.  We really enjoyed it! We will definitely make it again!

serves 8

• 1 cup shredded cheddar cheese
• 1/3 cup nonfat milk
• 1 large egg
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4 ounce) can cream-style corn
• 1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
• 1 cup Homemade red enchilada sauce
• 2 cups shredded cooked chicken breasts w/refried beans
• nonfat sour cream (dolop top of each serving of tamale casserole)

Prep Time: 15 mins

Total Time: 45 mins

1. Preheat oven to 400°F.
2. Combine 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. Bake 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.