Words cannot... I mean it's just so good... I don't even know what to say. Blown away. BLOWN AWAY. The bottom corn/cornbread layer, the enchilada sauce, the shredded chicken, cheese... oh it was awesome. Make it... and make it it soon.
⅓ c fat free milk ¼ c egg substitute 1½ tbsp taco seasoning, divided ¼ tsp ground red pepper 1 (14¾ oz) can cream-style corn 1 (8.5 oz) box corn muffin mix (Jiffy) 1 (4 oz) can chopped green chiles, drained 1 (10 oz) can red enchilada sauce 2 c shredded cooked chicken breast ¾ c shredded white cheese (I used 2% monterey jack) cilantro
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 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.