Green Chile Chicken Tamale Bake

Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.

In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.

Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.

Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.

Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.

Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.

Top with chopped green onions, chopped cilantro and dollops of sour cream.

To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I’d suggest baking it ahead of time in a non-glass dish--otherwise, you’ll want to let the dish thaw for a bit before placing it in the oven so the glass doesn’t run the risk of shattering.