Cheesy Chicken Tamale Bake

     I had been working on tweaking a couple different recipes to try and come up with something that everyone in my family would like and let me just say that this turned out so so SO delicious... A bit of sweetness with a bit of spice, chicken, and lots of cheese... Like, holy yum, batman, you gotta try it!

Cheesy Chicken Tamale Bake:

What You Need:

• 4 oz Monterey Jack cheese, shredded
• 4 oz Cheddar Cheese, shredded
• 2/3 cup milk
• 2 egg
• 1 tsp ground cumin
• 1/8 tsp ground red pepper
• 1 can creamed corn
• 2 (8.5 oz) boxes of Jiffy corn bread mix
• 1 (4 oz) can of diced green chilies
• 1 (10 oz) can of red enchilada sauce
• 3 Chicken Breasts, cooked and roughly shredded into nice size pieces

1.  Preheat oven to 400 degrees. Spray a 9x13 baking dish.
2. In small bowl, combine cheeses and set aside.
3. In a medium size bowl, stir together 1/4 cup of the cheese mixture, milk, egg, cumin, red pepper, corn, corn muffin mix and green chilies. Mix well and pour into prepared baking dish.
4. Bake for 20 to 25 minutes, until a little more than just "set." Remove from oven.
5. With a fork, poke holes all over the cornbread and pour enchilada sauce on top. 
6. Top with the cooked, shredded chicken and remaining cheese.
7. Bake for 15 to 20 more minutes. (Ovens differ, yours may only need 15 minutes, may need 25 minutes. Just watch that you don't burn it.) Remove from oven and let stand for 5 minutes or so before serving. (Do not be fooled tho if the cornbread doesn't quite look done no matter how long you cook it for. I thought that and then realized that there was creamed corn in it. LOL)