Chicken Cornbread Bake

I found this recipe in our newspaper in the kids section of the comics. It sounded good so I thought I'd try it. We both really enjoyed it and it's easy enough that I can see it making appearances in our dinner rotations. It has a Mexican/enchilada taste.

1 cup pre-shredded four-cheese Mexican blend cheese, divided
1/3 cup milk
1 egg
1 teaspoon cumin
1/8 teaspoon pepper
1 14.75 oz cream style corn
1 8.5 oz box cornbread mix
1 4 oz chopped green chilies, drained
1 10 oz can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream

1. Preheat oven to 400 degrees.
2. Combine 1/4 cup of cheese and the next seven ingredients in a large bowl, stirring just until moist.
3. Spray 9x13 inch baking dish; pour in mixture.
4. Bake for 20-25 minutes. Pierce surface with a fork; pour enchilada sauce over top.
5. Top with chicken; sprinkle with remaining 3/4 cup cheese.
6. Bake for 15 more minutes until cheese melts.
7. Remove from oven and let stand for 5 minutes.
8. Top each serving with some sour cream.