** Recipe from Read It & Eat **
* 1 c. (4 oz.) preshredded 4-cheese Mexican blend cheese, divided
- * 1/3 c. fat-free milk
- * ¼ c. egg substitute
- * 1 tsp. ground cumin
- * 1/8 tsp. 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 chilies, drained
- * cooking spray
- * 1 - 10 oz. can red enchilada sauce
- * 2 c. shredded cooked chicken breast
- * ½ c. sour cream
Heat oven to 400. Combine ¼ c. cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour into a 13 x 9" baking dish coated with cooking spray. Bake for 15 min, or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle w/ remaining ¾ c. cheese. Bake for 15 min, or until cheese melts. Remove from oven; let stand 5 min. Cut into 8 pieces; top each serving with 1 Tbl. sour cream.
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