Chicken Tamale Casserole

This recipe was SO easy, I couldn't help but post it. It's not ESPECIALLY delicious, but it's nice for variety, and when the prep work is so easy, heck, why not add it to the recipe rotation???

• 1 cup (4 oz) preshredded 4-cheese Mexican blend cheese, divided (I didn't have this, so I used half cheddar, half pepperjack cheese)
• 1/3 cup fat free milk (I used 1%)
• 1/4 cup egg substitute (or just 1 large egg)
• 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 (such as jiffy or Martha White)
• 1 (4oz) can diced green chilies
• cooking spray, such as PAM
• 1 (10 oz) can red enchildada sauce
• 2 cups shredded cooked chicken breast (I used 2 cans of chicken and it tasted fine)
• 1 (2 oz) can sliced olives (optional)
• 1/2 cup sour cream (I'm a sour cream lover, but I didn't think the recipe needed this)
  
  

1. Preheat oven to 400
2. In a large bowl, combine 1/4 cup cheese and the next 7 ingredients (through chilies), stirring just until moist. Pour mixture into a 9x13 in pan coated with cooking spray.
3. Bake at 400 for 15 minutes, or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken and sprinkle with remaining 3/4 cup cheese and olives, if desired.
4. Bake at 400 for additional 15 minutes, or until the cheese melts. Remove from oven; let stand for 5 minutes. Cut into 8 pieces, and top each serving with 1 TBS sour cream.