Tasty Tuesday - Tamale Casserole

This is another recipe I got from a friend and stole from another blog. I believe it orginally came from Light and Tasty magazine. While I've never made real tamales, this casserole sure does seem a lot easier - and it's almost as good as the real thing!

Tamale Casserole

1c (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3c fat-free milk
1 egg
1 t ground cumin
1/8 t ground red pepper
1 (14 3/4oz.) can cream-style corn
1 (8.5oz.) box corn muffin mix (such as Martha White) – make sure it’s not sweet!
1 (4oz.) can chopped green chiles, drained
1 (10oz.) can red enchilada sauce
2c shredded cooked chicken breast
1/2c fat-free sour cream

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.

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.