Chicken and Green Chile Cornbread Casserole

Preheat oven to 375.

Spray cooking spray in 1 1/2 quart casserole dish. Layer chicken on the bottom, then corn. (If using frozen corn, there is no need to thaw or cook). Then layer half of the can of diced chiles. Reserve the rest of the chiles. Set aside while you make the sauce.

Melt butter over medium heat. Whisk in flour, and let cook for 30 seconds or so, without browning. Whisk in 1/2 cup milk slowly until combined, then add 1 1/2 cups more. Add Mexican oregano, and let the sauce come to a simmer until thickened enough to coat the back of a spoon. Remove from heat and add 1 1/2 cups cheese, stir until melted.

Pour sauce over chicken and vegetables. Mix Jiffy Mix according to directions using egg and remaining 1/3 cup milk, then add a splash more milk, and remaining green chiles. Pour cornbread batter over the sauce and chicken. Sprinkle remaining 1/2 cup cheese on top and bake for 30-40 minutes, until top is golden brown.

If you are making this for kids, it is a little spicy. You can substitute monterey jack for some or all of the pepper jack.