“I don’t think I’ve ever had a better cornbread layer in a tamale pie”

Instructions:
Preheat Oven & Prep Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie plate with nonstick spray.
Prepare Cornbread Base: In a large bowl, whisk together the egg and the milk. Add the cream-style corn, cornbread/muffin mix, and chopped green chiles. Stir until just combined. Pour this mixture into the prepared pie plate, spreading it evenly.
Bake Cornbread: Bake the cornbread base for 20-30 minutes, or until it has set and is lightly golden.
Poke Holes & Drizzle Sauce: Once the cornbread is out of the oven, use the handle end of a wooden spoon to sporadically poke holes across its surface. This will allow the subsequent filling to drip down and flavor the cornbread. Drizzle about 1/2 cup of the red enchilada sauce evenly over the poked cornbread layer.
Prepare Chicken Filling: In a clean bowl, stir together the cooked and shredded chicken breast, taco seasoning, the remaining enchilada sauce, and 1/4 cup of the shredded cheese. Spoon this mixture evenly over the cornbread base in the pie plate.
Top with Cheese & Bake: Top the casserole with the remaining shredded cheese. Return the pie plate to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
Rest & Serve: Let the Chicken Tamale Pie rest for 5 minutes before serving. Top individual slices with sliced green onions, fresh cilantro, and sour cream, or any of your favorite Tex-Mex toppings.