Chicken Tamale Casserole

Anything with a Mexican flavor is usually a hit at our house, and this dish is actually from Cooking Light.  So, Mexican food with lower the fat and calories... bonus.

Photo taken from Cooking Light.com

Ingredients:

1 cup shredded 4-cheese Mexican blend cheese, divided

1/3 cup fat-free milk

1/4 cup egg substitute or 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 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

Directions:

Preheat oven to 400°. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl.  MIx until moist and pour the mixture into a baking dish (9 x 13-inch works best).  Make sure to spray it with cooking spray.  Bake for about 15 minutes or until set. With a fork, pierce entire surface liberally; pour enchilada sauce on top. Top with shredded chicken and sprinkle remaining 3/4 cup cheese. Bake for another 15 minutes or until cheese melts. Serve with a dollop of sour cream.

If you're interested in the nutritional information, you can find the recipe here on Cooking Light.com.