Tamale Chicken Casserole

This is a fast and yummy dinner. I love Mexican food and my family loves this dish. You can tone down the heat by leaving out the red pepper flakes or make it an even faster dinner by using rotisserie chicken. Tamale Chicken Casserole

1 cup shredded Mexican cheese blend, divided

1/3 cups milk

1 egg

1 tsp cumin

1/8 tsp red pepper flakes

1 box corn muffin mix

1 can (15oz) cream style corn

1 can (4oz) chopped green chilies

1 can (10oz) red enchilada sauce

2 cups shredded chicken

Preheat oven to 400*

In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn muffin mix, corn and green chilies; stir until moistened. Pour into a 9x13 sprayed baking dish. Bake 15 minutes. Pierce surface with fork liberally. Pour enchilada sauce over top. Top with chicken and remaining cheese. Bake an additional 15 minutes or until cheese melts. Let stand for 5 minutes before cutting. Serve topped with some sour cream and a little salsa.