Casserole Queen

You know I love to be a "pretend" chef in the kitchen and have failed miserably with a few recipes over the years but, my CHAMP for a husband eats everything without complaint. I think being gone from home - he's just excited to get a home cooked meal! When we first married....I made more Casseroles then most do in a lifetime!

This one is my favorite because I love tamales and the taste you get....every last drop...is just delicious. It's even better topped with Sour Cream!

Items Needed:

1 cup cheese (4-cheese mexican blend) DIVIDED

1/3 cup milk

1/4 cup Egg Beaters

1 t. ground cumin (love this in mexican dishes)

1/8 t. ground red pepper

1 can cream-style corn

1 (8.5 ou) box corn muffin mix (I used Jiffy)

1 (4 ou.) can chopped green chiles, drained

Cooking spray

1 (10 ou.) can red enchilada sauce

2 c. shredded chicken breast (about 3 chicken breast - boil for 1 hour and shred w/ fork once cooled)

1/2 c. sour cream

Preheat oven to 400. Combine first 8 items using only part of the cheese and stir until moist. Spray 9x13 pan with cooking spray and pour mixture in pan. Bake 15 minutes. Using a fork, carefully punch holes in cornbread. Pour enchilada sauce on top and then cover with chicken then cheese. Bake another 15 minutes and you are ready to enjoy!