Chicken Tamale Casserole

** Recipe from Read It & Eat **

* 1  c.  (4 oz.) preshredded 4-cheese Mexican blend cheese, divided

• * 1/3  c.  fat-free milk
• * ¼  c.  egg substitute
• * 1  tsp. ground cumin
• * 1/8  tsp. ground red pepper
• * 1 - 14 ¾-oz. can cream-style corn
• * 1 - 8.5 oz. box corn muffin mix
• * 1 - 4 oz. can chopped green chilies, drained
• * cooking spray
• * 1 - 10 oz. can red enchilada sauce
• * 2 c.  shredded cooked chicken breast
• * ½ c. sour cream

Heat oven to 400.  Combine ¼ c. cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour into a 13 x 9" baking dish coated with cooking spray.  Bake for 15 min, or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle w/ remaining ¾ c. cheese. Bake for 15 min, or until cheese melts. Remove from oven; let stand 5 min. Cut into 8 pieces; top each serving with 1 Tbl. sour cream.