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In a bowl add the 1/4 cup of the cheese, the corn muffin mix, milk, egg, pepper, cumin, corn and green chiles. Stir until all mixture is blended and moist.
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Pour mixture into non-stick 13x9 baking dish and bake at 400° for 15 minutes or until corn mix has set. Remove from oven and take a fork and make about 5-6 pokes around bread.
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Pour the enchilada sauce over the bread evenly. Next added shredded chicken and then top with remaining cheese. Bake an additional 15 minutes or until cheese has melted.
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Remove from oven and allow to cool 5 minutes. Top with sour cream!