I'm pretty sure yummy is and understatement for this dish. You know I love Mexican food, and this comforting casserole is the perfect ending to a long day. You won't be disappointed with this dish. Think southwestern cornbread meets cheesy chicken. Need I say more? I hope you enjoy- and please leave a comment or post whether it "looks good", you "tried it" or "love it" below.
- 1 cup pre-shredded Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute or 2 egg whites
- 1 tsp ground cumin
- 1/8 tsp ground red pepper
- 1 (14 3/4 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 cups shredded cooked chicken breast (I used a rotisserie chicken)
- 1/2 cup fat-free sour cream (optional)
- Preheat oven to 400 degrees.
- Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring until moist. Pour mixture into a 13 x 9" baking dish coated with cooking spray.
- Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with fork. Pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup of cheese.
- Bake at 400 for 15 minutes or until cheese melts. Remove from oven. Let stand 5 minutes.
Serving size: 1/8 dish: 354 calories, 14.1 g fat, 18.9 g protein, 2.5 g fiber.
From Cooking Light
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