Chicken Tamale Casserole | James Family Cookbook | Umami

Ingredients

• 4 ounces Cheddar cheese (grated)
• 4 ounces Monterey Jack or Pepper Jack cheese (grated)
• 1/3 cup milk
• 1 egg
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 14 ounces canned cream style corn
• 8 ½ ounce box corn muffin mix (such as Jiffy)
• 4 ounces canned chopped green chiles
• 10 ounces red enchilada sauce
• 1 cup cooked shredded chicken
• salt and pepper (to taste)
• cilantro (for topping)
• jalapeno slices (for topping)