Tamale Casserole Recipe

We had a long day of driving back from southern Illinois today and my bf and I were tired and hungry when we got back. I made tamale casserole for dinner from a recipe that I adapted from one of my Cooking Light emails. We almost finished off the pan. It takes no time and tastes awesome.

Tamale Casserole
What you'll need....
1/4 cup and 1.5 cups shredded Mexican cheese blend
1/3 cup skim milk
1/4 cup egg substitute
1 tsp cumin
1/8 tsp cayenne pepper
1 can (14.75 oz) cream corn
1 box corn muffin mix (8.5 oz - I used Jiffy)
1 can green chiles (7 oz) - drain off some of the liquid
1 can enchilada sauce (10 oz - I used my favorite... Old El Paso)
2 cups shredded cooked chicken breast (If you don't feel like cooking chicken breasts... get a rotisserie chicken and shred the breasts)

What to do...
- Preheat oven to 400 deg

- Combine the 1/4 cup cheese, the milk, eggs, spices, cream corn, corn bread mix and green chiles in a bowl (it mixes very easily)
- Pour into a 13x9 in pan thats coated with cooking spray.
- Bake for 20 minutes or until set (watch it because the original recipe calls for 15 minutes, but mine took approx 23 min).
- Pierce liberally with a fork and pour enchilada sauce on top.

- Top with chicken and 1.5 cups cheese.

- Bake again for approx 10 min (cheese should be melted).
- Remove from oven and let stand for 5 min.

- ENJOY!!!