Chicken Tamale Casserole

Adapted from Cooking Light

1/3 cup Milk
2 Eggs
1 teaspoon Ground Cumin
1 teaspoon Ground Cayenne Pepper
1 can Cream Style Corn
1 box Jiffy Muffin Mix
1 can Chopped Green Chilies
1 can Red Enchilada Sauce
1/2 Rotisserie Chicken, shredded/chopped
2 cups Shredded Cheddar Cheese
Cooking Spray

Preheat oven to 400 degrees. Spray a 13x9 casserole dish with cooking spray. Mix together muffin mix, milk, eggs, cumin, pepper, corn and chilies; pour into prepared dish and bake for 15 minutes.  Remove from oven oven and poke top with fork; pour enchilada sauce over top.  Evenly spread chicken over sauce and sprinkle with cheese.  Bake for an additional 15 minutes.  Let stand for 5 minutes before serving.  Makes 6 servings.