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© Meredith Corporation. All rights reserved. Used with permission.
Heat oven to 400°F. Coat a 13-by-9-inch baking dish with cooking spray.
In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Spoon into prepared baking dish. Bake for 20 minutes.
Pierce casserole with a small knife in about 12 places and spread enchilada sauce over top. Scatter chicken and remaining cup of cheese over casserole; bake for 20 additional minutes.
Allow to cool for 10 minutes and cut into 8 squares. If desired, serve with sour cream and lime wedges.