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I found this recipe in Cooking Light One-dish Meals. It
was quite good. I had to work hard to keep from going back
for seconds.

Chicken Tamale Casserole

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.

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

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