• 1 cup 4-cheese Mexican blend cheese, divided.
• 1/3 cup fat free milk
• 1/4 cup egg substitute
• 1 tsp. ground cumin
• 1/8 tsp ground red pepper
• 1 (14 3/4 oz.) cream-style corn
• 1 (8.5 oz) box corn muffin mix
• 1 (4 oz) chopped green chiles
• Cooking spray
• 1 (10 oz) can red enchilada sauce
• 2 cups shredded cooked chicken breast
• 1/2 cup fat free sour cream

1 Preheat oven to 400

2 Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9 inch baking dish coated with cooking spray

3 Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with 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 with sour cream.

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