Ingredients:
1 cup shredded 4-cheese Mexican blend cheese
1 cup shredded 4-cheese Mexican blend cheese
1/3 cup fat-free milk
1 egg
1 tsp ground cumin
1/4 tsp ground red pepper
1 (14 3/4 oz) can cream-style corn
1 (8.5 oz) box corn muffin mix
1 (4 oz) can chopped green chilies, drained
Cooking spray
1 (10 oz) can red enchilada sauce
2 cups shredded cooked chicken breast (I used this recipe for the shredded chicken - it was quick & easy)
1 small can sliced olives
Sour cream
Preheat oven to 400º
Combine 1/4 cup cheese & next 7 ingredients (through chilies) in a large bowl, stirring until just moist
Pour mixture into a 13"x9" baking dish coated with cooking spray
Bake at 400º for 15 mins or until set
Pierce entire surface liberally with a fork; pour enchilada sauce over top
Top with chicken; sprinkle with remaining cheese & olives
Bake at 400º for 15 mins or until cheese melts
Remove from oven; let stand 5 mins
Serve with sour cream
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