Chicken Tamale Casserole

I really love Tamales (big surprise since I pretty much like anything Mexican), so when I saw this recipe for a Chicken Tamale Casserole on Tasty Kitchen, I couldn't pass it up.  It was really good, was light and tasted somewhat like a tamale but also a little like a taco, which is a great combo for me!  I highly suggest trying it if you like tamales!

Chicken Tamale Casserole
From: Monster Mama

Ingredients:
1 cup shredded Mexican Cheese blend
1/3 cup milk
1 Egg
1 tsp cumin
1/8 teaspoon red pepper flakes
1 can (14 oz) cream corn
1 box (8.5 oz) corn bread/muffin mix
1 can  chopped green chiles
1 can (10 oz) red enchilada sauce
2 cups cooked, shredded chicken
sour cream
chopped tomatoes

Directions:
1. Preheat oven to 400 degrees.

2. Combine 1/4 cup of cheese, milk, egg, cumin, red pepper, creamed corn, corn muffin mix, and green chiles in a large bowl. Stir everything until just blended. Pour into a greased 9 x 13 and bake for 15 minutes or until set.

3. When the mixture is set, shred the chicken and mix with a few tablespoons of enchilada sauce. Poke the entire top of the cornbread mixture with a fork then pour enchilada sauce over top. Layer your moistened chicken over corn bread mixture and sprinkle with remaining cheese.

4. Return to oven and bake for about 15 minutes or until cheese melts. Remove from the oven and let stand 5 more minutes.

5. Cut into squares and top with sour cream and tomatoes (and avocado if you have it!)