Chicken Tamale

Prep time: 10 min
Cook time: 45 min
Total time: 55 min
8 serving
There’s no need to worry about leftovers with this crowd-pleaser packed with cheddar, chicken and spices.

shredded cooked chicken breast: 2 cups
sour cream: 1/2 cup
Mexican blend cheese, divided: 1 cup
milk: 1/3 cup
egg substitute: 1/4 cup
corn muffin mix: 1 box
chopped green chiles, drained: 1 can
red enchilada sauce: 1 can
ground cumin: 1 teaspoon
ground red pepper: 1/8 teaspoon
cream-style corn: 1 can
Preheat oven to 400°. Combine 1/4 cup cheese and milk, egg substitute, cumin, red pepper, cream-style corn, corn muffin mix and green chiles in a large bowl, stirring just until moist. Pour mixture into a baking dish coated with cooking spray. 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.