1 cup (4oz) shredded 4-cheese Mexican blend cheese, divided 1/3 cup fat-free milk 1/4 cup egg substitute 1 teaspoon ground cumin 1/8 teaspoon ground red pepper 1 (14.75 oz) can crea-style corn 1 (8.5 oz) box corn muffin mix 1 (4oz) can chopped green chiles, drained Cooking spray 1 (10oz) can red enchilada sauce 2 cups shredded cooked chicken breast 1/2 cup fat-free sour cream

1. Preheat oven to 400.
2. Combine 1/4 cup cheese and next 7 ingredients (thorugh chiles) in a large bowl, stirring just until moist. Pour mixture into a 13x9-inch baking dish coated with cooking spray.
3. Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 300 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.