South of the Border Chicken Casserole

SOUTH-OF-THE-BORDER CHICKEN CASSEROLE
1 c. shredded Four Blend Mexican Cheese, divided
1/3 c. milk
¼ c. egg substitute
2 t. ground cumin
Salt, red pepper to taste
1 (14 ¾-oz.) can cream style corn
1 (8.5-oz.) box Jiffy Cornbread mix or Martha White
1 (4-oz.) can chopped green chilies, drained
1 (10-oz.) can Ole El Paso red enchilada sauce
2 c. shredded cooked chicken breasts
½ c. sour cream
PAM

1. Preheat oven 400.
2. Combine ¼ c. cheese, milk, egg, cumin, corn, cornbread, chilies and seasonings in a large bowl.
3. Stir until moist.
4. Pour into 13×9” baking dish sprayed with PAM.
5. Bake for 15 minutes or until set.
6. Pierce entire surface liberally with fork.
7. Pour enchilada sauce over top.
8. Top with chicken and sprinkle with remaining cheese.
9. Bake for another 15 minutes or until cheese melts.
10. Remove from oven, let stand 5 minutes.
11. Cut into 8 pieces. Top each serving with 1 T. sour cream.