Instructions
1 package corn muffin mix
1 can cream-style corn
2 eggs, beaten lightly
1/2 cup milk
1 teaspoon chili powder
1/2 teaspoon cumin
1 8-ounce package shredded taco cheese blend
1 can hot enchilada sauce
3 cups shredded cooked chicken
1 cup sour cream, optional
Lime wedges, optional
In a large bowl, combine muffin mix, corn, eggs, milk, spices and 1 cup cheese. Spoon into greased 9 by 13-inch baking dish. Bake at 400 degrees for 20 minutes. Pierce casserole with a small knife in 12 places. Spread enchilada sauce over all. Scatter chicken pieces and remaining cheese over casserole and bake an additional20 minutes. Cool for 10 minutes and cut into 8 squares. May serve with sour cream and lime wedges.
