Chicken Tamale Bake

• 1 large egg, lightly beaten
• 1 can (14-3/4 ounces) cream-style corn
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 can (4 ounces) chopped green chilies
• 1/3 cup 2% milk
• 1/4 cup shredded Mexican cheese blend
• 2 cups coarsely shredded cooked chicken
• 1 can (10 ounces) enchilada sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1-3/4 cups shredded Mexican cheese blend
• Chopped green onions, tomatoes and avocado, optional

1. Preheat oven to 400u0b0. In a large bowl, combine the first six ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
2. In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese.
3. Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.

egg, creamstyle corn, mix, green chilies, milk, chicken, enchilada sauce, ground cumin, onion powder, green onions

Taken from www.tasteofhome.com/recipes/chicken-tamale-bake/ (may not work)