Chicken Tamale Casserole

Chicken Tamale Casserole
Cooking Spray
Preshredded 4 Cheese Mexican Blend Cheese, Divided - 2 1/4 Cup
Milk - 1/3 Cup
Large Egg - 1
Ground Cumin - 1 Teaspoon
Cream Style Corn - 1 (14.75 Ounce) Can
Corn Muffin Mix (I Used Jiffy) - 1 (8.5 Ounce) Box
Chopped Green Chiles - 1 (4 Ounce) Can
Red Enchilada Sauce-I Used Mild - 1 (10 Ounce ) Can
Shredded, Cooked Chicken - 2 -3 Cups
Green Onions, Thinly Sliced - 1/4 Cup
Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.  Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.   Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;