1 cup (4 ounces) pre-shredded 4-Cheese Mexican Blend, divided
1/3 cup Milk
2 Eggs
1 teaspoon Ground Cumin
1/8 teaspoon Ground Red Pepper
1 (14 3/4-ounce) can Cream-style Corn
Make a batch of homemade Corn
Muffin Mix
1 (4-ounce) can Green Chiles, chopped
drained
Cooking Spray
1 (10-ounce) can Red Enchilada Sauce
2 cups cooked and shredded Chicken Breast
1/2 cup fat-free Sour Cream
Preheat oven to 400°. Combine 1/4 cup cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 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.