Chicken Tamale Casserole

This is a relatively quick dinner to pull together. It tastes great, and hits the spot when you're looking for Southwestern flavors.
Chicken Tamale Casserole
1 cup (4 oz.) Mexican blend cheese, divided
1/3 cup skim milk
1/4 cup egg substitute
1 tsp. ground cumin
1/8 tsp. cayenne pepper
1 can cream-style corn
1 box corn muffin mix
1 can chopped green chilies, drained
Cooking spray
1 can red enchilada sauce
2 cups cooked shredded chicken breast
1/2 cup fat-free sour cream

Preheat oven to 400ºF. Combine 1/4 cup cheese and next seven ingredients, through the chilies, in a large bowl. Stir until just moist. Pour mixture into 9 x 13 pan coated with cooking spray. Bake 15 minutes or until set.

Pierce entire surface liberally with a fork. Pour enchilada sauce evenly over the top. Top with chicken, and sprinkle with remaining cheese. Bake another 15 minutes or until cheese melts. Let stand 5 minutes. Serve topped with sour cream. Serves 8.