Preheat your oven to 400°F and spray a 9×13 baking dish with cooking spray to ensure your casserole won’t stick.
In a large mixing bowl, combine the creamed corn, corn muffin mix, chopped green chiles, sour cream, egg, ground cumin, and half a cup of the shredded Mexican blend cheese. Mix until everything is well incorporated, and you have a smooth batter.
Pour the mixture into the prepared baking dish, spreading it evenly. Bake for about 20 to 25 minutes or until the edges are golden brown and the middle is set. You want it to be firm but slightly soft to the touch.
Once baked, use the back of a wooden spoon or any utensil to create dents in the top surface. This allows the enchilada sauce to seep in and flavor the casserole.
In a medium bowl, mix the shredded chicken with the red enchilada sauce, ensuring the chicken is well-coated.
Pour the chicken mixture over the baked corn layer, spreading it out evenly. Top with the remaining shredded cheese for a cheesy finish.
Return the dish to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly. The aroma will be irresistible at this point!
Once finished, remove the casserole from the oven and let it cool slightly. This helps it set up a bit, making it easier to slice.
Slice the casserole into squares and serve hot, topped with sour cream, diced avocado, diced tomatoes, and fresh cilantro if desired. Enjoy your delicious Chicken Tamale Casserole!
