CHICKEN TAMALE CASSEROLE

CHICKEN TAMALE CASSEROLE 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 (Jiffy works great) 1 (4-ounce) can chopped green chiles 1 (10-ounce) can red enchilada sauce 1 cup cooked shredded chicken salt and pepper, to taste cilantry, for topping jalapeno slices, for topping Preheat the oven to 400 degrees. Spray a 13x9 baking dish with cooking spray. Combine the cheeses in a small bowl. In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined. Pour into the prepared pan and bake for 15 minutes or until just set. Remove the cornbread from the oven and pierce all over with a fork. Pour the enchilada sauce over the corn bread. Top with the chicken and remaining cheese. Return to the oven for another 15 minutes. Sprinkle with the chopped cilantro or jalapeno slices and serve.