1 pkg corn muffin mix (Jiffy) 1 14 oz. can cream corn 2 eggs 1/2 cup milk 1 tsp chili powder 1/2 tsp ground cumin 1 8 oz pkg Mexican cheese blend 1 10oz can enchilada sauce 3 cups shredded chicken 1 cup sour cream

Heat oven to 400. Coat 13x9 dish with cooking spray. Combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup cheese. Spoon into casserole. Bake at 400 for 20 minutes. Pierce casserole with knife 12 times and pour enchilada sauce over top. Mix chicken, sour cream, and remaining cheese and spread on top. Bake for 20 minutes.