1 egg plus 1 egg white, beaten (about 1/4 cup eggs)
1 teaspoon ground cumin
1 pinch red pepper flakes
1 can (14.75 oz) cream-style corn
1 box (8.5 oz) corn muffin mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (10 oz) Old El Paso™ mild green chile enchilada sauce
3 cups shredded or chopped deli rotisserie chicken
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
Heat oven to 400°F. Generously spray 13×9-inch (3-quart) baking dish with cooking spray.
In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.