Submitted by Jolene Henderson, Lebanon, Mo.
INGREDIENTS:
1 C Mexican cheese blend, divided
1/3 C milk
1 egg
1 tsp ground cumin
1/8 tsp ground red pepper
1 can cream corn (14 3/4 ounces)
1 box Jiffy corn muffin mix
1 can (4-ounces) chopped green chilies,
drained
1 can red enchilada sauce (10 ounces)
2 C cooked and shredded chicken breast
Sour cream
DIRECTIONS:
Combine 1/4 cup of cheese and all other ingredients, except green chilies, chicken, sour cream and enchilada sauce. Pour mixture into a 13-by-9 baking dish coated with cooking spray. Pierce entire surface liberally with a fork. Pour enchilada sauce over the top, then top with chicken and remaining cheese. Bake at 400 degrees for 15 minutes, or until cheese melts. Remove from oven and let stand for 5 minutes. Cut into pieces and top with sour cream. Note: Turkey can be substituted for chicken. More cheese and chicken or turkey can be easily used.
