Ingredients
1 cup shredded 4-cheese Mexican blend cheese
1/3 cup milk
1/4 cup egg substitute or 1 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
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 fat-free sour cream
Preparation
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.
So yummy and healthy and add a salad and you got a healthy tasty dinner you will all love!
4 comments:
This looks so good, I know what I'm making tomorrow! Thanks for sharing :)
this is one that I am sure that would be a hit with my teens
This looks incredible and will be making this for the family! Thank-you for posting the recipe!
What is FAMILK? Milk??
Post a Comment