Chicken Tamale Casserole

Oh my goodness!!!! I can't believe it has been so LONG since our last recipe. Let's just say "Life happens":). This recipe has been one that I have been DYING to post since forever ago. I LOVE it because I am able to use up any leftover chicken that I have cooked up already. It's DEFINITELY a nice change up from the usual chicken casseroles. The cornbread bottom adds a nice SWEETNESS to the casserole.... which I LOVE!

Ingredients:

1 C shredded Mexican cheese, divided (or I just use cheddar when I don't have it on hand)

1/3 C milk

1 box corn bread muffin mix

1 egg

1 can chopped green chile's, drained

1 t cumin

1 can/jar red enchilada sauce

1/8 t red pepper

2 C cooked chicken breast, shredded

sour cream, tomatoes and avocados

Directions:

1. Combine 1/4 C cheese, milk, muffin mix, egg, green chile's, and cumin in a large bowl; stirring just until moist.

2. Pour into a greased 9x13 pan.

4. Bake at 400 degrees for 15 minutes or until set.

5. Pierce entire surface liberally with fork; pour enchilada sauce over top.

6. Top with chicken, sprinkle with remaining 3/4 C cheese and bake for 15 minutes or until cheese is melted and the cornbread mixture is set.

7. Remove from oven and let stand 5 minutes.

8. Cut into squares and top each serving with sour cream, tomatoes and avocados.