Cheesy Chicken Tamale Casserole

Preheat the oven to 400 degrees F.
In a large mixing bowl, combine cornbread mix, milk, eggs, and corn, stirring just until combined - mixture may look rather lumpy...don't worry. Stir in 1 cup of cheese, then place the prepared mixture into a greased 9 x 13 baking dish.
Bake the casserole, uncovered, on the center rack of oven for 20 minutes. Remove from oven; use a fork to pierce the top of the casserole all over, making rather exaggerated openings across the top, if you can.
Pour 1 can of enchilada sauce over the casserole; top with shredded chicken, followed by the second can of enchilada sauce. Return the casserole to the oven and bake 25-30 minutes longer. Top with remaining cup of cheese 5 minutes before the end of the baking time.
**Please note: when you remove the casserole from the oven after the final baking time, it may look as though it’s not done, and be rather “loose” at the center and on the top. Don’t worry! Just let the casserole rest for at least 10 minutes and this liquid will absorb really nicely. Serve the casserole warm, topped with your favorite toppings. Ole!