Chicken Tamale Casserole

As many of you know this month will be filled with fabulous guest post from many Various talented ladies! Today's guest is Ashley from Read it & Eat. Please be kind and check out her blog. Thanks Ashley!

Hi! My name is Ashley. I am SO excited to be guest blogging for Erika today. Thank you Erika! This is my 1st guest blog. So, I will tell you just a little bit about myself. I am 22 year old southern belle married to my soulmate, and a SAHM to the most handsome baby boy, born on my birthday last year, who will be ONE on the 21st. Best birthday present ever! I started Read It & Eat as a New Year's Resolution. My resolution was to try new things even if I didn't think I would like them, and to try new recipes, at least one a week. Most of the time I do more than one a week because it's like a challenge now to see how many new things I can try or do. I am loving it. I am fairly new to this whole blogging thing. I just started my blog in December. So, I hope you enjoy the recipe today. I knew I wanted to do a new recipe for the guest blog today, and I decided on something to celebrate Cinco de Mayo coming up. I found this recipe on myrecipes.com. It is originally from Cooking Light magazine, so it is a lighter dish. I'm sure you could "fatten" it up if you wanted to. =) Hope you like it!

Chicken Tamale Casserole

INGREDIENTS

1 cup (4 oz) preshredded 4-cheese Mexican blend cheese, divided

1/3 cup fat-free milk

¼ cup egg substitute (like Egg Beaters)

1 tsp ground cumin

1/8 tsp cayenne pepper

1 (14.75 oz) can cream-style corn

1 (8.5 oz) box corn muffin mix (like Jiffy)

1 (4 oz) can chopped green chiles, drained

1 (10 oz) can red enchilada sauce (like Old El Paso)

2 cups shredded cooked chicken breast

½ cup fat-free sour cream

DIRECTIONS

1. Preheat oven to 400°.

2. Combine ¼ cup cheese and the next 7 ingredients, through chiles, in a large bowl, stirring just until moist. Pour mixture into a 13x9-inch baking dish coated with cooking spray.

3. Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour the whole can of enchilada sauce over the top and spread it around to cover the whole dish. Top with chicken, and sprinkle with remaining ¾ cup shredded cheese. Bake for another 15 minutes or until cheese melts. Remove from the oven; let stand 5 minutes. Cut into 8 pieces, and top each serving with sour cream.

I was pleasantly surprised at how YUMMY this dish was. Very good, and even holds up when reheated. I think next time I will mix the chicken in with the corn muffin mix. I hope you enjoyed the recipe, and be sure to come visit me!

Thank you again Erika!