1 1/2 T taco seasoning, divided
1/4 t ground red pepper
1 can cream style corn
1 box Jiffy corn muffin mix
4 oz can chopped green chiles, drained
1 can red enchilada sauce
2 C shredded roasted chicken
3/4 C shredded cheese
Preheat oven to 400°.
Combine milk, egg, 1/2 T seasoning, pepper, corn, mix & chiles in a large bowl, stirring until just moist. Pour into a lightly greased pie plate. Bake for 20-30 minutes.
Toss chicken in the remaining seasoning.
When it's done baking, pierce entire surface liberally with a fork then pour enchilada sauce over. Top with seasoned chicken and sprinkle with cheese. Bake for another 15 minutes. Remove from oven and let stand 5 minutes.
Serve with cilantro & sour cream.