Chicken Tamale' Bake

I'm going to give credit where credit is due on this one.  I found this WONDERFUL and EASY recipe on www.emilybites.com  She creates healthy and simple recipes, and I have yet to find one that I haven't liked. This was a HUGE hit in our home.  My 2 year old son just chowed his down.  Here are the ingredients and directions.  PLEASE try it, you won't be dissapointed! :)

Ingredients:
1 cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand)
1/3 cup skim milk
1 large egg, lightly beaten
1 t ground cumin
1/8 t ground cayenne pepper
1 (14.75 oz) can of cream-style corn
1 (8.5 oz) box of corn muffin mix
1 (4 oz) can diced green chiles, drained
1 (10 oz) can enchilada sauce
2 cups cooked shredded chicken breast

Directions:
 
1.    Preheat oven to 400 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
2.    In a large bowl, mix together ¼ cup of the Mexican cheese, the milk, egg, cumin, pepper, corn, muffin mix and green chiles in a bowl until combined. Pour the mixture into the prepared baking dish and bake for 15-20 minutes until the layer is set (an inserted toothpick should come out clean).
3.    Using a fork, liberally poke holes all over the surface of the corn cake layer. Pour the enchilada sauce over the top and spread across the surface of the corn cake. Sprinkle the shredded chicken evenly across the top and follow with the remaining ¾ cup shredded cheese. Return the dish to the oven and bake for another 15 minutes. Let cool 5 minutes before cutting into servings.