(Cooking Light-Nov. 2008)
cup (4 ounces) preshredded 4-cheese Mexian blend cheese,
divided (I used the
2% reduced fat)
-1/3 cup fat-free milk ¼ cup egg substitute
-1/8 teaspoon ground red pepper
-1 cream style corn
(8.5 ounce) box of corn muffin mix (I used Jiffy)
-1 (4 ounce) can chopped
green chiles, drained 1 (10 ounce) can
red enchilada sauce (such as Old El
-2 cups shredded cooked chicken breast ½ cup fat-free sour cream
1. Preheat oven to 400.
2. Combine ¼ cheese and the next
7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour
mixture into a 13x9 inch baking dish coated with nonstick spray.
at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork;
pour enchildada sauce over top. Top with chicken; sprinkle with remaining ¾ cup
again at 400 for 15minutes or until cheese melts. Remove from oven; let stand
5 minutes. Cut into 8 pieces; stop each serving with 1 tablespoon sour cream.
Yield: 8 servings.