Chicken Tamale Baked Casserole

Ingredients

• 4 ounces Cheddar cheese, grated
• 4 ounces Monterey Jack or Pepper Jack cheese, grated
• 1/3 cup milk
• 1 egg
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix
• 1 (4-ounce) can chopped green chiles
• 1 (10-ounce) can red enchilada sauce
• 1 pound cooked chicken breasts, pulled into pieces
• salt and pepper, to taste
• fresh chopped cilantro or parsley, to taste

Directions

1. Preheat the oven to 400F.
2. Lightly butter a 9x13 inch baking dish.
3. Stir the shredded cheeses together in a bowl.
4. In a large mixing bowl,stir together the milk, egg, cumin, red pepper, can of cream corn, corn muffin mix and green chiles. Stir in 1/4 cup of the shredded cheese.
5. Pour this into the prepared pan. Place into the preheated oven and bake for 15 minutes until just set.
6. Remove the cornbread from the oven and piece the top all over with a fork. Pour on the enchilada sauce. Top with the shredded chicken. Top with the remaining shredded cheese.
7. Return to the oven and bake another 15 minutes to heat the chicken through and melt the cheese.
8. Remove from the oven and top with chopped cilantro or parsley.
9. *Note: If you are not using leftover cooked chicken breasts, you can always use rotisserie chicken from your local food store or you can cook your raw chicken breasts in a skillet on the stovetop while you are baking the cornmeal part of the casserole.