Chicken Tamale Casserole

This one is much closer to the lowbrow end of the spectrum, but still good.  Doable in 45 minutes from preheating the oven to serving, mostly just baking time.  Reheats better than the original.  

Chicken Tamale Casserole

(adapted from Cooking Light, Nov 2008)

The ingredients hint at the pedestrian nature:

6 oz cheese (I use a Trader Joe's Mexican blend)
1/3 cup milk
1 egg
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ancho chile pepper
1/4 tsp coriander
1/2 tsp ground oregano
1 14.75 oz can cream-style corn

1 4 oz can chopped green chiles, drained

1 8.5 oz box corn muffin mix (such as Jiffy)
1 10 oz can red enchilada sauce (I also like to use Salsa de Chile Fresco on occasion, available at any Kroger worth its money)
1.5 cups shredded, roasted chicken breast
Sour cream

Preheat oven to 400.   Combine in bowl: 1 oz cheese (about 1/4 cup), milk, egg, spices, corn, and green chiles.  Stir in corn muffin mix until just moist.  Spread in 9 x 13" pan coated with cooking spray.  Cook until just set, about 15 minutes.  Pierce surface all over with fork and pour enchilada sauce or salsa de chile fresco over top.  Top with chopped chicken and remaining cheese.  Bake until cheese is melted and sauce bubbly, 13-15 minutes.  Let sit for five minutes before serving.