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Ingredients
  • 1 (14 ¾-oz) can creamed corn
  • 1 (8.5-oz) box corn muffin mix
  • 1 (4.5-oz) can Old El Paso chopped green chiles
  • ¼ cup sour cream
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 ½ cups shredded Mexican blend cheese, divided
  • 2 cups shredded cooked chicken (rotisserie chicken works well here)
  • 1 (10-oz) can Old El Paso red enchilada sauce
  • Toppings: sour cream, diced avocado, diced tomatoes, cilantro
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