Chicken enchillada casserole

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Chicken Enchilada Casserole ala Mabel Cheng

Ingredients

   * 1C Mexican cheese (I use Monterey Jack with jalapenos)
   * 1/2C Skim Milk
   * 1 Egg
   * 1t Cumin
   * 1/8t Ground Red Pepper
   * 1 Can (14 3/4 oz) Cream Corn
   * 1 8.5oz Package of Corn Muffin Mix
   * 1 4oz Can Chopped Chilies, drained
   * Cooking Spray
   * 1 10oz Can Red Enchilada Sauce (I think the one I get is larger 23oz?)
   * 2C Shredded, cooked chicken (I use a whole store bought Rotisserie)
   * 1/2C Fat Free Sour Cream

Preparation

Preheat oven to 400.

Combine 1/4C cheese and next seven ingredients a large bowl, stirring until just moist. Spray a 13X9 baking dish with cooking spray, and then pour mixture into pan. Bake at 400 for 15 minutes or until set. Pour enchilada sauce over the top of the muffin mix. (I poured some of the sauce over the cornbread and some more over the chicken.) Top with shredded chicken and remaining cheese. Bake at 400 for 15 minutes, or until cheese melts. Remove and let stand for 5 minutes. Cut into 8 pieces. Top with Sour Cream. Serves 8.