1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 large egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix 1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top.
4. Top with chicken; sprinkle with remaining 3/4 cup cheese.
5. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
Serve with sour cream.