Servings: 6 to 8

1 box - Jiffy corn muffin mix 1 box - Jiffy corn muffin mix
1 can - Cream Corn 1 can - Cream Corn
2 - Eggs - slightly beaten 2 - Eggs - slightly beaten
½ c - Milk ½ c - Milk
1 4oz can Diced Green Chilis 1 4oz can Diced Green Chilis
1 tsp - Chili Powder 1 tsp - Chili Powder
1 tsp - Ground Cumin 1 tsp - Ground Cumin
1 pkg - Shredded Mexican Cheese 1 pkg - Shredded Mexican Cheese
1 can - Hot (or mild) Red Enchilada Sauce 1 can - Hot (or mild) Red Enchilada Sauce
3 c - Shredded Chicken (Can use rotisserie chicken for the store) 3 c - Shredded Chicken (Can use rotisserie chicken for the store)
 
Optional: subheading: Optional:
Sour Cream Sour Cream
Hot Sauce Hot Sauce
Pico de Gallo Pico de Gallo
Lime Wedges Lime Wedges

Pre-heat oven to 400° and spray 13x9 dish with Pam
Combine muffin mix, corn, eggs, milk, cumin, chili powder and 1 cup of cheese
Pour mixture into the dish and bake for 20 minutes
Remove from pan from oven and pierce cornbread with a knife in about 12 places
Spread enchilada sauce over the top
Spread chicken and cheese over the sauce
Bake 20 additional minutes
Cool 10 minutes and cut into squares
Serve with toppings and lime wedges if desired.
Add a vegetable to the side.

Tamale Muffins!  Tamale Muffins!
Heat oven to 375°  Heat oven to 375°
Follow steps above  Follow steps above
Scoop batter into muffin cups (only half full to leave room for chicken and cheese)  Scoop batter into muffin cups (only half full to leave room for chicken and cheese)
Cook for 10-15 mins  Cook for 10 to 15 mins
Pierce muffins, pour on sauce, add chicken and cheese  Pierce muffins, pour on sauce, add chicken and cheese
Put back in oven for 15-20 minutes to melt cheese  Put back in oven for 15 to 20 minutes to melt cheese
From J-Wow  From J-Wow