Chicken Tamale Casserole

Chicken Tamale Casserole
INGREDIENTS
1 cup preshredded 4-cheese Mexican blend cheese (next time I will use a little more)
1/3 cup milk
1 egg
1 teaspoon cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded, cooked chicken breast
sour cream to serve with

DIRECTIONS1. Preheat oven to 400°.2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.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 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream.