Cooking Spray
2 1/4 Cup – Pre-shredded 4 Cheese Mexican Blend Cheese, Divided
1/3 Cup - Milk
1 - Large Egg
1 Teaspoon - Ground Cumin
1 (14.75 Ounce) Can - Cream Style Corn
1 (8.5 Ounce) Box - Corn Muffin Mix (I Used Jiffy)
1 (4 Ounce) Can - Chopped Green Chiles
1 (10 Ounce ) Can - Red Enchilada Sauce-I Used Mild
2 -3 Cups - Shredded, Cooked Chicken
1/4 Cup - Green Onions, Thinly Sliced
Instructions:
Preheat oven to 400°. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
Combine 1/4 cup cheese and next 6 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.
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 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;
read more: http://www.gonnawantseconds.com/2013/02/chicken-tamale-casserole/
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