Chicken Tamale Casserole

• 1 cup Shredded Mexican Cheese Blend, Divided
• 13 cups Milk
• 1 whole Egg
• 1 teaspoon Ground Cumin
• 18 teaspoons Ground Red Pepper
• 1 box Corn Muffin Mix (such As Jiffy)
• 15 ounces, weight Cream Style Corn
• 4 ounces, weight Chopped Green Chilies (drained)
• 10 ounces, weight Red Enchilada Sauce
• 2 cups Shredded Chicken (I Use Rotisserie)
• 1/2 cups Sour Cream

1. Preheat oven to 400F.
2. In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn muffin mix, corn, and green chilies; stir until moist.
3. Pour into a 9 x 13 baking dish coated with cooking spray.
4. Bake for 15 minutes.
5. Pierce surface liberally with a fork.
6. Pour enchilada sauce over the top.
7. Top with chicken and remaining 3/4 cup cheese.
8. Bake for an additional 15 minutes or until cheese melts.
9. Let stand for 5 minutes before cutting.
10. Serve with a dollop of sour cream on top.
11. Delicious!

mexican cheese, milk, egg, ground cumin, ground red pepper, mix, weight cream, green chilies, weight red, chicken, sour cream

Taken from tastykitchen.com/recipes/main-courses/chicken-tamale-casserole/ (may not work)