Chicken Tamale Casserole

This was super easy and very good. Tamales are a lot of work but this is not. I changed the recipe a little from the original recipe from Food alla Puttanesca. This would make a great week night meal since I use a store bought rotisserie chicken.

Adapted from: Food ala Puttanesca

1 cup (4 ounces) pepper jack cheese (separated 1/4 cup and 3/4 cup)
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (I used Jiffy)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream

Preheat oven to 400°. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken and sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with sour cream.