Chicken Tamale Casserole from Cooking Light

1 cup (4 oz.) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 3/4 oz.) can cream-style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can chopped green chiles, drained
Cooking spray
1 (10 oz.) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400 degrees.
2. Combine 1/4 cup cheese and 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 at 400 degrees 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 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tbs sour cream. Yield: 8 servings.

Nutrition Information: 354 calories, 14.1g fat, 18.9g protein, 36.3g carb, 2.5g fiber

Melba's Note: We don't have any good Mexican restaurants in or near State College, so I'm always craving Mexican food, and I ESPECIALLY love tamales. This satisfies that craving and then some...
With Cooking Light recipes, I've found that I usually need to significantly increase (sometimes even double) the suggested cooking time. Has anyone else had that experience? I don't know if their ovens are just really hot (maybe they cook in a convection oven?) or if their food testers just like raw or undercooked food. Anyway, I cook the corn mixture for 20-25 minutes. The chicken part isn't such a big deal cuz you're just warming the whole thing and melting the cheese.