- 8
4.3/5
(6 Votes)
Ingredients
- 4 ounces shredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 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
- olive oil cooking spray
- 1 10-ounce can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
Preparation
Step 1
Preheat oven to 400° F.
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9–inch baking dish coated with cooking spray.
Bake at 400° F 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° F 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.