Chicken Tamale Casserole
INGREDIENTS
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1 cup preshredded 4-cheese Mexican blend cheese, divided
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1/3 cup nonfat milk
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1/4 cup egg substitute
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1 teaspoon ground cumin
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1/8 teaspoon ground red pepper
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1 (14 3/4 ounce) can cream-style corn
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1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
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1 (4 ounce) can chopped green chilies, drained
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cooking spray
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1 (10 ounce) can red enchilada sauce (such as Old El Paso)
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2 cups shredded cooked chicken breasts
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1/2 cup nonfat sour cream
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