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• Ingredients:
• 1/2 cup shredded 4-cheese Mexican blend cheese
• 3/4 cup lowfat milk
• 2 egg whites
• 1 can corn kernels
• 1 can refried black beans
• 1 box corn bread mix
• 1  (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1  (10-ounce) can red enchilada sauce
• 1 small pre-cooked rotisserie chicken
• 1/4 to 1/2 cup mexican cheese blend for sprinkling

Preheat oven at 400 degrees.  In a medium bowl mix together 1/2 cup cup cheese, milk, eggs, corn kernels and corn bread mix stirring until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.  Bake 15 minutes until toothpick comes out clean. Meanwhile, remove meat from chicken and shred into smaller sized pieces. Mix chicken with entire jar of enchilada sauce.  Add chiles and mix well.  When the corn bread mix is done, remove from oven and poke liberally with a fork. Pour enchilada chicken mixture over the top. Remove refried beans from can and mash them in a bowl so they are easy to spread. Spread refried beans over the top of the chicken mixture until the entire top is covered. Sprinkle cheese on top of refried beans and bake in the oven for additional 15 minutes until cheese is melted. Let sit for 5 minutes before serving.  Serves 6 to 8.