Chicken Tamale Casserole

Sarah found this recipe on My Recipes, it's from the Cooking Light magazine. Jason and I liked this but it didn't taste like our favorite tamales from Ponaks!  We would make this again, it's inexpensive, tasty, and lots of leftovers.

Ingredients

• 1  cup  (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3  cup  fat-free milk
• 1/4  cup  egg substitute
• 1  teaspoon  ground cumin
• 1 packet taco seasoning
• 1/8  teaspoon  ground red pepper
• 1  (14 3/4-ounce) can cream-style corn
• 1  (8.5-ounce) box corn muffin mix (such as Martha White)
• 1  (4-ounce) can chopped green chiles, drained
• 1 onion
• Cooking spray
• 2  (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2  cups  shredded cooked chicken breast
• 1/2  cup  fat-free sour cream

Preparation

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 13 x 9–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 1 can enchilada sauce over top.
4. While cornbread mixture is cooking, saute cooked chicken with taco seasoning, 1/2 onion, 1/2 can of enchilada sauce.
5. Top cornbread mixture with chicken; sprinkle with remaining 3/4 cup cheese. Optional- top with remaining onion.  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.

Approx: 360 calories/ serving