Ingredients

Base

• 1 Whole Egg, Lightly Beaten
• 1 Can Cream Style Corn
• 1 Whole Corn Bread Muffin Mix (8.5 Oz)
• 1 Can Chopped Green Chilis (4 Oz)
• 1/3 Cup Two Percent Milk

Topping

• 2 Cups Shredded Chicken
• 10 Ounces Red Enchilada Sauce
• 1 Teaspoon Cumin
• 1/2 Teaspoon Onion Powder

Cheese

• 1 1/2 Cups Shredded Mexican Cheese

Directions

1. Preheat oven to 400°.
2. Mix base ingredients in bowl until combined. Place in 13x9 greased baking dish.
3. Bake for approximately 15 minutes until inserted toothpick comes out clean.
4. In a large skillet, combine topping ingredients and bring to boil. Reduce heat and simmer uncovered for 5 minutes.
5. Spread cooked topping over base in baking dish, add cheese on top.
6. Bake approximately 10 minutes until cheese is melted.