Chicken Enchilada Muffins

Prepare muffins: Preheat oven to 400 degrees F. Generously coat twelve 2 1/2-inch muffin cups with cooking spray. Wipe each cup with a paper towel to ensure cups are evenly coated.

In a medium bowl stir together cornmeal, flour, sugar, and baking powder; set aside. In another medium bowl whisk together yogurt, milk, eggs, and oil. Stir in cheese and chile peppers. Add milk mixture all at once to the cornmeal mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake 18 to 20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Run a small knife around the edge of each cup; remove muffins from cups. Set aside six of the muffins to top with chicken mixture. (Completely cool the remaining six muffins; store in an airtight container up to 3 days in the refrigerator or up to 1 month in the freezer. If frozen, thaw before using.)

Prepare enchilada filling: Meanwhile, coat a large nonstick skillet with cooking spray. Preheat over medium-high heat. Add chicken to hot skillet; cook 8 to 10 minutes or until no longer pink. Remove chicken with a slotted spoon; set aside and keep warm. Add onion and garlic to the same skillet; cook and stir about 5 minutes or until tender. Add tomatoes, tomato sauce, cumin, salt, basil, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until slightly thickened. Stir in chicken. Cook and stir just until chicken is heated through.

To serve, split each of the six reserved muffins and top with chicken mixture. Top with chopped avocado. If desired, garnish with cracked black pepper.