This came from Wholly Guacamole and it is really good! Very easy to put together and a great way to use leftover chicken!
Chicken and Corn Enchilada Casserole
1 15 oz. can corn
1 15 oz. can creamed corn
8 oz. sour cream
1/2 cup ricotta cheese
1 package corn bread mix
1 rotisserie chicken, shredded
1 cup shredded cheese
1 cup enchilada sauce
Mix all together the two corns, the sour cream, ricotta cheese and corn bread mix. Pour into greased 2 quart casserole. Bake at 350 degree for 50-60 minutes or until firm.
Remove from oven and poke holes in the mixture with a fork. Pour 1/2 cup of the red enchilada sauce over the casserole then top with the shredded chicken and cheese. Top with the other 1/2 of the enchilada sauce. Bake another 5-10 minutes until the cheese is melted and chicken is hot.
Serve topped with salsa and guacamole.