Chicken and Corn Enchilada Casserole

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.