Chicken Tamale Casserole

Taken from MyRecipes.com 
This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious.
"I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston.  Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor."
    Rise Minton, Smyrna, GA


Ingredients:

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. Preheat oven to 400 degrees.

2. Combine 1/4 cup cheese and next seven ingredients (through chilies) 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 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.

Yields: 8 servings

Nutritional Information:

Calories: 354  
Fat: 14.1 g
Protein: 18.9 g
Carbohydrates: 36.3 g
Fiber: 2.5 g
Iron: 1.7 mg
Sodium: 620 mg
Calcium: 179 mg