Ingredients
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1 cup preshredded 4-cheese Mexican blend cheese, divided
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1/3 cup nonfat milk
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1/4 cup egg substitute
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1 teaspoon ground cumin
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1 (14 3/4 ounce) can cream-style corn
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1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
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1 (4 ounce) can chopped green chilies, drained
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cooking spray
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2 cups shredded cooked chicken breasts
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1/8 teaspoon ground red pepper
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1/2 cup nonfat sour cream
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1 (10 ounce) can red enchilada sauce (such as Old El Paso)
Instructions
- Preheat oven to 400°F.
- Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed 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 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.