Found this in an old Cooking Light magazine, it did sound easy, quick and "light" so I thought I'd make my family try it :). Next time I might add onions and tomatoes to the cornbread batter for a little kick, so add chiles if you like them.
1c (4oz)shredded Mexican Blend Cheese (use reduced fat 2% blend)
1/3 c fat free milk
1/4 egg substitute ( I used a regular egg)
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 3/4 oz) can cream style corn
1 (8.5oz) box corn muffin mix
1 (4oz) can chopped green chiles,drained (I left these out because I don't like them)
1 (10oz) can red enchilada sauce
2 c shredded cooked chicken breast (I used a rotisserie chicken)
1/2 c fat free sour cream
Preheat oven to 400º
Spray a 13x9" baking pan with cooking spray - set aside. Combine 1/4 c of cheese and the next 7 ingredients in a large bowl, stir everything until just blended. Pour into prepared pan and bake for 15minutes or until set. Set aside a few tablespoons of enchilada sauce to toss the shredded chicken with. Poke the entire top with fork then pour enchilada sauce over top. Layer your moistened shredded chicken over cornbread mix and sprinkle with your remaining 1/4 cup of cheese. Return to oven and bake for about 15 more minutes or until cheese melts. Remove from oven and let stand 5 minutes. Cut into squares and top with sour cream and tomatoes. I served mine with refried beans and tortillas on the side. This was really good, you"ll love it!