4 oz cheddar cheese, grated
4 oz Monterrey Jack or Pepper Jack cheese, grated
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 ¾ oz) can cream style corn
1(8.5 oz) box corn muffin mix
1 (4 oz) can chopped green chilies
1 (10 oz) can red enchilada sauce
1 lb ground chicken (turkey or beef work well too; I used shredded cooked chicken breast that I already had in the freezer, thawed)
Salt and pepper to taste
Fresh chopped cilantro or parsley to taste
Preheat oven to 400 degrees.
Spray a 13 x 9 baking dish with cooking spray.
Combine the cheeses in a small bowl.
In a large bowl, stir together ¼ cup of the combined cheese, milk, egg, cumin, red pepper, corn, muffin mix, and the green chilies. Stir until just combined.
Pour into the prepared pan and bake for 15 minutes or until just set.
While the cornbread is baking, cook your ground chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.
Remove the cornbread from the oven and pierce all over with a fork.
Pour the enchilada sauce over the cornbread.
Top with the chicken and remaining cheese.
Return to the oven for another 15 minutes.
Sprinkle with chopped cilantro or parsley and serve.