Everyone will love the layers of flavor in this chicken tamale casserole: a tender cornbread base, chicken bathed in enchilada sauce and a topping of gooey cheese, all combined into one comforting dish.

Ingredients

• 1 large egg, lightly beaten
• 1 can (14-3/4 ounces) cream-style corn
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 can (4 ounces) chopped green chiles
• 1/3 cup 2% milk
• 1/4 cup shredded mexican cheese blend
• 2 cups coarsely shredded cooked chicken
• 1 can (10 ounces) enchilada sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1-3/4 cups shredded mexican cheese blend
• optional: chopped green onions, tomatoes and avocado

Directions

1. Preheat oven to 400°. In a large bowl, combine the first 6 ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
2. In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese.
3. Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.