1-First Step: Preheat oven to 400°F (200°C). Lightly spray a 9×13 inch casserole dish with nonstick spray. Have your shredded chicken ready rotisserie works great for how to make chicken tamale casserole from shredded chicken. Measure everything for quick assembly.

2-Second Step: In a large bowl, combine 8.5 oz corn muffin mix, 14.5 oz cream-style corn, 2 lightly beaten eggs, 1/2 cup milk, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1 cup of the shredded taco-style cheese blend. Stir until well combined, about 1-2 minutes. The batter should be thick but pourable. For vegan, use egg replacer and plant milk.

3-Third Step: Pour the batter into the prepared dish and bake for 20 minutes. Itll puff up slightly and set. This cornbread layer is key to the cheesy cornbread topping everyone loves.

4-Fourth Step: Remove from oven and pierce the cornbread mixture several times with a knife. This lets the sauce soak in evenly for that tamale-like moisture.

5-Fifth Step: Pour 1 1/2 cups enchilada sauce evenly over the top. For the title twist, use salsa verde here for bright, tangy green salsa casserole flavor. Spread 3 cups shredded cooked chicken next, then sprinkle the remaining 1 cup cheese.

6-Sixth Step: Return to the oven and bake an additional 20 minutes, until bubbly and cheese is melted and golden. Edges might crisp up nicely. Total bake 40 minutes. Check doneness toothpick in center should come out mostly clean.

7-Final Step: Let cool 10 minutes before slicing it sets up for clean cuts. Serve with optional toppings like diced tomato, sour cream, shredded lettuce, sliced black olives, chopped green onions, cilantro, or salsa. Pairs great with a simple side salad. For low-fat, use light sour cream.