Step 1

Preheat oven to 400 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.

Step 2

In a large bowl, mix together 1 ounce of the cheese, the milk, egg, cumin, pepper, corn, muffin mix and green chiles in a bowl until combined. Pour the mixture into the prepared baking dish and bake for 20 minutes until the layer is set (an inserted toothpick should come out clean).

Step 3

Using a fork, liberally poke holes all over the surface of the corn cake layer. Pour the enchilada sauce over the top and spread across the surface of the corn cake. Sprinkle the chicken evenly across the top and follow with the remaining ¾ cup shredded cheese. Return the dish to the oven and bake for another 15 minutes. Allow to cool for 5 minutes before cutting into 8 servings.