- 4
0/5
(0 Votes)
Ingredients
- • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- • 1/3 cup fat-free milk
- • 1/4 cup egg
- • 1 teaspoon ground cumin
- • 1/8 teaspoon ground red pepper
- • 1 (14 3/4-ounce) can cream-style corn
- • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- • 1 (4-ounce) can chopped green chiles, drained
- • Cooking spray
- • 1 (10-ounce) can red enchilada sauce
- • 2 cups shredded cooked chicken breast
- • 1/2 cup sour cream
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. 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. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.