Chicken Tamale Casserole
Author: 
 
Ingredients
  • 2 cups shredded cheese - cheddar or Mexican blend
  • ⅓ cup milk ( I use 1 %)
  • ¼ cup egg substitute (I use the Southwestern blend)
  • 1 tsp ground cumin
  • 1 (14¾ oz) can cream-style corn
  • 1 (8.5 oz) box corn muffin mix (I use Jiffy)
  • 1 (4 oz) can chopped green chiles, drained
  • cooking spray
  • 1 (10 oz) can red enchilada sauce
  • 3 cups shredded cooked chicken breast
  • ½ cup light sour cream
  • avocado (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist.
  3. Pour mixture into a 13 x 9 in baking dish coated with cooking spray.
  4. Bake at 400 degrees for 15 minutes or until set.
  5. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese.
  6. Bake at 400 degrees for 15 minutes or until cheese melts.
  7. Remove from oven and let stand 5 minutes.
  8. Cut into 8 pieces and top with a tablespoon of sour cream and avocado slice.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2015/04/chicken-tamale-casserole/