Ingredients
2 packages (8-1/2 ounces each) cornbread/muffin mix1 can (14-3/4 ounces) cream-style corn2 large eggs, room temperature, lightly beaten1-1/2 cups shredded reduced-fat Mexican cheese blend, divided1-1/2 cups chopped cooked chicken breast3/4 cup red enchilada sauce
Preparation
Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.
Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.
Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
