Tamale Pie

In a medium sized saucepan over medium-low heat, heat up the enchilada sauce.

In a skillet over medium heat, cook the chicken in the Worcestershire sauce and garlic. Stir to coat the chicken in the sauce mixture and turn the chicken at least once. It should take about 5 minutes per side to cook but make sure to check it. Once the chicken is no longer pink inside and the garlic is nice and soft, use two forks to shred the chicken. Stir the shredded chicken into the enchilada sauce.

Heat the sauce to a simmer, then turn off the heat and leave the pan on the burner.

In a medium sized mixing bowl, stir together 1/4 cup of the cheese with the cumin, onion powder, garlic powder, hominy, and green chiles. Stir together well, then add the milk and the egg and pour in the package of cornbread mix. Stir until everything is nice and moistened.

Preheat your oven to 400 F. Spray a 7″ x 11″ baking dish with non-stick spray. Pour in the cornbread mixture, and pop it in the oven for 15 minutes. Remove pan from oven, poke the surface of the cornbread generously with a fork. Pour the enchilada sauce and chicken over the top and then add the rest of the shredded cheese. Return to the oven for another 15 minutes. Then remove it from the oven and let it cool for a few minutes before you slice it. Serve with some refried beans and Spanish style rice.