• 4 ounces organic shredded cheddar cheese
• 4 ounces organic shredded Monterey Jack or Pepper Jack cheese
• 1/3 cup organic milk
• 1 free range/organic egg
• 1 teaspoon ground organic cumin
• 1/8 teaspoon ground organic red pepper
• 1 (14 3/4-ounce) can organic cream-style corn
• 1 (8.5-ounce) box organic corn muffin mix (Jiffy works great)
• 1 (4-ounce) can organic chopped green chiles
• 1 (10-ounce) can organic red enchilada sauce
• 1 cup cooked organic shredded chicken
• Salt and pepper, to taste
• Organic cilantro, for topping
• Organic jalapeno slices, for topping

Instructions:

• Preheat the oven to 400 degrees.
• Spray a 13×9 baking dish with cooking spray.
• Combine the cheeses in a small bowl.
• In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
• Pour into the prepared pan and bake for 15 minutes or until just set.
• Remove the cornbread from the oven and pierce all over with a fork.
• Pour the enchilada sauce over the cornbread.
• Top with the chicken and remaining cheese.
• Return to the oven for another 15 minutes.
• Sprinkle with the chopped cilantro or jalapeno slices and serve.