⅓ cup fat free milk
¼ cup egg substitute
1½ tablespoon taco seasoning, divided
¼ teaspoon ground red pepper
1 (14¾ ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
2 cups shredded cooked chicken breast
¾ cup shredded white cheese
cilantro and crumbled Cotija cheese for topping
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with 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 cilantro and Cotija cheese.