Recipe Details
Cook Time: 30 Minutes
Ingredients:
- 1 cup grated cheese
- 1/3 cup milk, low fat
- 1 egg
- 1 egg white
- 1 tsp ground cumin
- 1/8 tsp ground cayenne pepper
- 1 (14 oz) can cream style corn or 1 cup frozen corn
- 1 (8.5 oz) box Jiffy Corn Muffin mix
- 1 (4 oz) can chopped green chilies
- 1 (10oz) can red enchilada sauce
- 2 cups chicken breast, cooked and shredded
- Sour cream – lite
Preheat oven to 400°.
Combine ¼ cup cheese and next 8 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into a 13×9 baking dish coated with cooking spray. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork. Pour enchilada sauce over the top. Top with chicken. Sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese is melted.
Remove from oven. Let stand 5 minutes. Cut into 8 pieces. Top each serving with 1 tablespoon of sour cream.
Calories per serving: 278