Chicken Tamale Casserole

This tastes just like chicken tamales but without all the work. It's even healthy, too.

1 cup pre-shredded 2% 4-cheese Mexican blend cheese
1/3 cup fat-free milk
1 egg
1 tsp ground cumin
1/8 tsp ground red pepper
1 can cream-style corn
1 box corn muffin mix
4 oz. can green chiles, drained
10 oz. can red enchilada sauce
2 cups shredded chicken breast (I use canned chicken)
sour cream

Preheat oven to 400 degrees

Combine 1/4 cup cheese plus milk, egg, cumin, red pepper, corn, muffin mix and green chiles. Pour into 13x9 pan coated with cooking spray.

Bake at 400 degrees for 15 minutes, or until set.

Pierce surface liberally with for. Pour enchilada sauce over top.

Top with chicken, and sprinkle with remaining cheese.

Bake at 400 degrees or until cheese is fully melted.

Top with sour cream.