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1 pkg (8 1/2 oz) corn muffin mix (such as Jiffy)
1 can (14 3/4 oz) creamstyle corn
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 pkg (8 oz) shredded taco cheese blend (such as Sargento)
1 can (10 oz) hot enchilada sauce (such as Old El Paso)
3 cups shredded cooked chicken, from rotisserie chicken
1 cup sour cream (optional)
Lime wedges (optional)
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1st Keep
 Celestielj
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