1 c (4 oz) shredded 4-cheese Mexican blend cheese, divided
1/3 c fat-free milk
1/4 c egg substitute
1 t ground cumin
1/8 t ground red pepper
1 (14 ¾ oz) can cream-style corn
1 (8.5 oz) box corn muffin mix
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can red enchilada sauce
2 c shredded cooked chicken breast
1/2 c fat-free sour cream
Preheat oven to 400°. Combine 1/4 c cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9” baking dish coated with cooking spray.
Bake 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 c cheese. Bake 15 minutes more or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Time: 1 hour Serves:8