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Ingredients
- 1 cup shredded 4-cheese Mexican blend cheese, divided
- 1/3 cup nonfat milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 can creamed corn (14 3/4-ounce)
- 1 box corn muffin mix (8.5-ounce)
- 1 can chopped green chiles (4-ounce) drained
- 1 can red enchilada sauce (10-ounce)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
Details
Servings 8
Preparation
Step 1
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set.
4. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts.
5. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Notes: Delicious! And very easy, although it did require a Jiffy mix. Left out the chilies because of Macy, otherwise kept to the recipe. Good use of leftover roasted chicken.
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