Easy Chicken Tamale Pie

Directions

1. In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings.
2. Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours.
3. In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer.
4. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.