Ingredients

1 package (8 1/2 oz) corn muffin mix (such as Jiffy)

1 can (14 3/4 oz) cream-style corn

2 eggs, lightly beaten

1/2 cup milk

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 package (8 oz) shredded taco cheese blend

1 can (10 oz) hot enchilada sauce (Old El Paso)

3 cups shredded cooked chicken, from rotisserie

chicken

1 cup sour cream (optional)

Lime wedges (optional)

Preparation

  1. Heat over to 400. Coat a 13x9x2-inch baking dish with nonstick cooking spray.

  2. In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Spoon into prepared baking dish. Bake at 400 degrees for 20 minutes.

  3. Pierce casserole with a small knife in about 12 places and spread enchilada sauce over top. Scatter chicken and remaining cup of cheese over casserole; bake for 20 additional minutes.

  4. Allow to cool for 10 minutes and cut into 8 squares. If desired, serve with sour cream and lime wedges.