Tamale Casserole

Tamale Casserole
From the kitchen of Renee Hill

3 cups preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 large. egg
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
3-4 chicken breast cooked and shredded (I cook mine in the crockpot with a little salsa and a can of original rotel diced tomatoes with green chilies)

Optional: sour cream, guacamole, and cilantro (for toppings and garnish)

1. Preheat oven to 400°.
2. Combine 1/2 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a greased 13 x 9–inch baking dish,

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese (I recommend mixing the chicken with a 1/2 cup cheese first). Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Plate, garnish a desired... and ENJOY