Chicken Tamale Casserole

This recipe comes to you from Cooking Light.  I had most ingredients at home and didn't want to spend lots of time on dinner tonight.  This recipe was ah-mazing.  I was really nervous that we'd end up having to get take out about half way through.  But, it turned out great.  Hubs event went back for thirds! And...there's enough left over for at least 4 more meals! 

Ingredients

    * 1  cup  (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
    * 1/3  cup  fat-free milk
    * 1/4  cup  egg substitute
    * 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

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.