INGREDIENTS
1 14 3/4 ounce can
creamed corn
1
box corn muffin mix
1 4.5 ounce can
Old El Paso chopped green chiles
1/4 cup
sour cream
1
egg
1 tsp
ground cumin
1 1/2 cups
shredded Mexican blend cheese (, divided)
2 cups
shredded cooked chicken ((rotisserie chicken works well here))
1 10 ounce can
Old El Paso red enchilada sauce
Toppings: sour cream (, diced avocado, diced tomatoes, cilantro)