Chicken Tamale Bake

Then mix these ingredients in a large bowl:

1/4 c. shredded 4-cheese Mexican blend (Cheddar works just fine if that's what you have on hand)
1/3 c. nonfat milk
1/4 c. egg substitute (I just use an egg)
1 tsp. cumin
1/8 tsp. ground red pepper
1 (14 3/4 ounce) can cream style corn
1 (8 1/2 ounce) box corn muffin mix (or quickly mix up your own favorite corn bread recipe)
1 (4-oz.) can chopped green chilies, drained

Stir just until moist.  Pour into 9x13 baking dish sprayed with cooking spray.
Bake at 400 degrees for 15 minutes (or until firm). 
Take out of the oven and poke it liberally with a fork.

Preheat the oven to 400 degrees.

Pour 1 (10-0z.) can red enchilada sauce over the top (we use mild because one time I used spicy and the kids did not like that).

Top the enchilada sauce with
2 c. shredded cooked chicken breasts and 
3/4 c. more Mexican cheese.

Bake for another 15 minutes or until cheese melts.

Serve with sour cream and a little chopped cilantro.
-Amy G