Tamale Casserole

I made this the other day for some friends and they loved it! This was adapted from a cooking light recipe.

2 cups preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon taco seasoning
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken (see recipe below)
sour cream to taste
Preparation
1. Preheat oven to 400°.
2. Combine 1 cup cheese and next 6 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. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 1 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 sour cream.

Shredded Cooked Chicken
Take 6 chicken breasts and placed them in a slow cooker
Cover with 1 packet of taco seasoning
Add 1 cup of your favorite salsa
Add 1 cup of black beans rinsed and drained
Cook on low for 6-8 hours