Cheesy Chicken Tamale Casserole Bake for Weeknight Dinner

• 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
• 1 (4-ounce) can chopped green chiles
• 1 (10-ounce) can red enchilada sauce (mild or medium)
• 1 pound ground chicken (turkey or beef work well, too)
• Salt and pepper, to taste
• Fresh chopped cilantro or parsley, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Spray a 13×9-inch baking dish with cooking spray.
2. Combine the Cheddar and Monterey Jack (or Pepper Jack) cheeses in a small bowl.
3. In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, cream-style corn, corn muffin mix, and chopped green chiles until just combined. Pour the mixture into the prepared pan and bake for about 15 minutes, or until just set.
4. While the cornbread layer bakes, cook the ground chicken in a skillet over medium heat until cooked through. Drain any excess liquid, then season with salt and pepper to taste.
5. Remove the cornbread from the oven and pierce the surface all over with a fork. Pour the enchilada sauce evenly over the cornbread. Top with the cooked chicken and the remaining cheese.
6. Return the casserole to the oven and bake for another 15 minutes, until the cheese is melted and bubbly.
7. Sprinkle with chopped cilantro or parsley and serve warm.