Chicken Tamale Casserole

Who doesn't love a good mexican dish?  I ran across this recipe and it sounds delish, and with the low fat ingredients, healthier than usual! 

Chicken Tamale Casserole


Ingredients
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute (or one egg)
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White or Jiffy)
- 1 (4-ounce) can chopped green chiles, drained
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1 can black beans, drained and rinsed
- 1/2 cup fat-free sour cream

Preparation

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 9 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. Bake at 400° for 15 minutes or until set. (Closer to 20 minutes is better to avoid a soggy bottom.) Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken and black beans; sprinkle with remaining 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.