1 can (14.5 oz) cream-style corn
2 eggs, lightly beaten
1/2 cup milk
1 tsp chile powder
1/2 tsp cumin
2 cups shredded taco cheese blend, divided
1 1/2 cups enchilada sauce
3 cups shredded cooked chicken, from rotisserie chicken
Optional Toppings:
diced tomato
sour cream
shredded lettuce
sliced black olives
chopped green onions
finely chopped cilantro
salsa
Preheat oven to 400 degrees F. Lightly spray a 9x13 inch casserole dish with non stick cooking spray, set aside. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chile powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes. Let cool for 10 minutes before slicing into pieces and serving with optional toppings.