INGREDIENTS
1 cup
shredded mexican cheese blend
1/3 cup
milk
1
egg
1 tsp
ground cumin
1/8 tsp
ground cayenne pepper
14 3/4 ozs
canned corn
8 1/2 ozs
corn muffin mix
4 ozs
canned green chiles
10 ozs
red enchilada sauce
2 cups
cooked shredded chicken breast
1/2 cup
greek yogurt