CHICKEN TAMALE CASSEROLE

Preheat oven 400 deg.
Spray 13x9 pan with cooking spray

Mix:

• 1/4 c. Mexican cheese (I didn't really measure--I LOVE cheese)
• 1/3 c. milk
• 1 beaten egg
• 1 t. cumin (didn't measure)
• 1/8 t. red pepper (didn't measure gave it a good shake)
• 1 can cream corn
• 1 box or pkg corn muffin mix (I use Martha White Sweet Corn Bread Mix-because BC prefers the sweet flavor---the plain is just as good)
• 1-4 oz drained green chillies (This did not set well-I would suggest putting about 3/4 can of corn-not the whole or adding part of another pkg of corn bread mix.)

Bake until set 15- 20 minutes

While still hot pierce the cornbread with a fork-all over

Pour 1 -10 ou red enchilada sauce over & top with 2 c. shredded cooked chicken ( I used frozen fajita chicken that I cut up into really small pieces)
If you shred a chicken breast---use a fork and rake it across the breast in the direction of the meat grain

Sprinkle Mexican Cheese to cover

Cook 15 minutes

Can Serve with a dollop of sour cream & with tortilla chips

THIS IS DELICIOUS!