Cheesy Chicken Tamale Casserole

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1 can (14 ounces) cream-style corn

1 box (8 ounces) corn muffin mix

1 can (4 ounces) chopped green chiles

¼ cup sour cream

1 egg

2 teaspoons ground cumin (or to taste)

2 cups shredded Mexican blend cheese (divided)

2 cups cooked shredded chicken (you can use rotisserie chicken)

1 can (10 ounces) enchilada sauce (red or green)

Directions at 30seconds.com

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