As you may have already figured out, I really like to cook casseroles. I found this recipe awhile back and finally got around to trying it. I tweaked a few things and it turned out fantastic! This one is a definite keeper. It was so easy and would be great to make when company is coming over. So delicious!
1 1/2 cups shredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Jiffy)
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 fat-free sour cream
Preheat oven to 400°. Combine 1/2 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. Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 1 cup cheese. Bake for an additional 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
