Chicken Tamale Casserole
1 c. shredded Mexican blend or cheddar cheese, divided
1/3 c. milk
1 tsp. ground cumin
1/8 tsp ground red pepper
1 (14 3/4 oz) can creamed corn
1 (8.5 oz) box corn bread mix
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can red enchilada sauce
2 c shredded, cooked chicken breast
1/2 c sour cream (optional)
1. Preheat oven to 400F.
2. Combine 1/4 cup cheese & next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13"x9" baking dish coated with cooking spray.
3. Bake at 400F for 20 min 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 min. Cut into 8 pieces, top each serving with 1 tbsp sour cream.