Chicken Tamale Casserole

Yeah! I get to the be the first to post on the new blog. Thanks Sara for starting this. It will be fun sharing recipes with the world (or with a few friends anyway).
My recipe for today is yummy and easy. I love to take this dish for a compassionate service dinner. Its also one of my hubby's favorites.

Chicken Tamale Casserole
1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute ( or 1 egg)
1 tsp ground cumin
1/8 tsp ground red pepper
1 (141/3-ounce) can cream style corn
1 (8.5 ounce) box corn muffin mix (such a Jiffy or Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400 degrees.
2. Combine 1/4 cheese and next 7 ingredients (through chiles) in a large bowl, stirring until just moist. Pour mixture into a 13x9 baking dish coated with cooking spray.
3. Bake at 400 degrees 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 again for 15 minutes or until cheese melts. Let stand 5 minutes before serving. Top each serving with sour cream.
Serves 8 (or 4 hungry people)

Enjoy!