Chicken
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 5

Ingredients:

• 1 baggie of corn muffin mix
• 1 (14.75-oz) can creamed corn
• 2 large eggs
• 1/2 cup milk
• 2 cups shredded cheddar cheese, (divided)
• 1 (10-oz) can red enchilada sauce
• 3 cups shredded cooked chicken

Steps:

1. Preheat oven to 400ºF. Coat a 13x9x2-inch baking dish with nonstick cooking spray. Set aside.
2. In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.
3. Toss chicken in enchilada sauce. Pour chicken mixture over cornbread and top with remaining cup of cheese. Bake for and 20 additional minutes.