1 (10 ounce) can red enchilada sauce - I recommend going with an authentic Mexican brand
2 cups shredded cooked chicken breast
¾ cup shredded white cheese (I used Raclette - random, I know, but it's what I had on hand, and it ended up being delicious!)
cilantro and crumbled Cotija cheese for topping
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.
Recipe by Pinch of Yum at http://pinchofyum.com/chicken-tamale-pie