Chicken Tamale Bake

1 cup cheddar cheese, grated

1 cup Monterey Jack or Pepper Jack cheese, grated

1/3 cup milk

1 egg

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 (14.75 oz.) can cream-style corn

1 (8.5 oz.) box corn muffin mix

1 (4 oz.) can chopped green chiles

1 (10 oz.) can red enchilada sauce

1 pound cooked, shredded chicken

Salt and pepper, to taste

1/3 cup fresh chopped cilantro, for garnish

Preheat oven to 400 degrees. Spray a 9x13 inch baking dish with non-stick 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 green chiles.  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 10-15 minutes, or until cheese is melted and golden.  Sprinkle with chopped cilantro before serving.

* I absolutely love tamales. If you have never tried them, be brave and try them! I remember not wanting to try them out the first time they were offered to me 7 years ago and I was so delighted and surprised at how amazing they are after my first bite! You could call me obsessed now. Seriously! It's was no surprise to my husband that I found this recipe and HAD to try it. This tasted just like a tamale! WOW! My husband and I could not get enough of this delicious and simple recipe. Add a squeeze of lime over the top of your serving... AMAZING!

Recipe & photo from Let's Dish.