1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
¼ cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 ¾ ounce) can cream-style corn
1 (15oz) Black Beans
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (20-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
½ cup fat-free sour cream
Preheat oven to 400°. Spray a 13 x 9–inch baking dish. Boil chicken, drain and shred. Place 1/2 of the enchilada and the shredded chicken in the bottom of the casserole dish. Combine 1/4 cup cheese and next 8 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture on top of the chicken mixture.
Bake at 400° for 20 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 400° 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.