Chicken Tamale Casserole (Easy)

So easy to throw together and make! Your first bite actually reminds you of eating a tamale! Loved it! The entire meal did not even last 24 hours in my house including leftovers! I ate the last two pieces for breakfast! I will definitely be making this dish again. It has a bit of a sweet taste and that is because of the corn muffin mix and the creamed corn. It was just a perfect combination of yum in my mouth. This recipe makes 8 pieces. One adult could easily eat 2 in one meal.
Serves 4, 2 pieces each.

Recipe from Cooking Light

Ingredients:

• 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese, divided into 1/4 and 3/4
• 1/3 cup low-fat milk  
• 1/4 cup egg substitute  
• 1 teaspoon ground cumin  
• 1/8 teaspoon ground red pepper (cayenne) 
• 1 (14 3/4-ounce) can cream-style corn  
• 1 (8.5-ounce) box corn muffin mix  
• 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 (I boiled 3 breasts and cut them into small bite-sized cubes) 
• 1/2 cup low-fat sour cream

Directions:

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 13x9 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.

All the ingredients you will need minus the chicken and sour cream.

9x13 baking dish sprayed with cooking spray first then the crust mixture poured in.

After the initial 15 minutes of baking the crust, remove from oven, pierce the crust with a fork all over, the crust will stick to your fork, don't worry it will cook fully after you put it back in for the extra 15 minutes of baking. The reason you pierce the crust with a fork is so that the enchilada sauce will seep in for more flavoring. After your pour the enchilada sauce on the crust, sprinkle your cooked chicken on top, then top with remaining shredded cheese and bake for 15 minutes.

Fully baked.

My slice. I skipped the sour cream but that doesn't mean you have to.