Chicken Tamale Casserole
1 cup 4-cheese Mexican blend, divided
1/3 cup milk
1 egg
1 tsp. cumin
1/4 tsp. ground red pepper
1 (14 oz. can) cream -style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can chopped green chilies, drained
Cooking spray
1 (10 oz. ) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream
Preheat oven to 400 degrees.
Combine 1/4 cup cheese and next 7 ingredients (through green chilies) in a large bowl, stirring just until moist.
Coat 13 x 9-inch baking dish with cooking spray, pour in mixture.
Bake at 400 degrees for 15 minutes or until set.
Remove from oven and pierce entire surface liberally with a fork; pour enchilada sauce over top.
Add shredded chicken and remaining 3/4 cup cheese.
Bake at 400 degrees for 15 minutes or until cheese melts.
Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each with 1 Tbsp. sour cream.
Serve.
