Chicken Tamale Casserole (Cooking Light)

Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg

• Ready In: 45 mins
• Serves: 8

Ingredients

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

Directions

1. Preheat oven to 400°F.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed with cooking spray.
3. Bake at 400°F 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 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.