Chicken Tamale Casserole

OMG, I found this through the Cooking Light website and it is AMAZING. And only 354 calories per serving. And it could not be easier to make. http://www.myrecipes.com/recipe/chicken-tamale-casserole-10000001854020/

Nutritional Information
Amount per serving
• Calories: 354
• Calories from fat: 36%
• Fat: 14.1g
• Saturated fat: 7.1g
• Monounsaturated fat: 3.3g
• Polyunsaturated fat: 1.2g
• Protein: 18.9g
• Carbohydrate: 36.3g
• Fiber: 2.5g
• Cholesterol: 58mg
• Iron: 1.7mg
• Sodium: 620mg
• Calcium: 179mg


Preparation
1. 1. Preheat oven to 400°.
2. 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. 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; sprinkle with remaining 3/4 cup cheese. 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.

For the chicken, I used boneless thighs. I trimmed them up and cut them into cube size.
I cooked them while the corn tamale was cooking and set aside.
My oven took 23 minutes to cook the tamale on the first part of the preparation.

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
• 1/8 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
• Cooking spray $
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast $
• 1/2 cup fat-free sour cream $