teaspoon
|
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| 1 | cup | preshredded 4-cheese Mexican blend cheese, divided | |||
| 1/3 | cup | fat-free milk | |||
| 1/4 | cup | egg substitute | |||
| 1 |
teaspoon |
ground cumin | |||
| 1/8 | teaspoon | ground red pepper | |||
| 1 | 14.75-ounce | can cream-style corn | |||
| 1 | 8.5-ounce | box corn muffin mix (such as Jiffy) | |||
| 1 | 4-ounce | can chopped green chiles, drained | |||
| Cooking spray | |||||
| 1 | 10-ounce | can red enchilada sauce (such as Old El Paso) | |||
| 2 | cups | shredded cooked chicken (I used a rotisserie chicken from the grocery store) | |||
| 1/2 | cup | fat-free sour cream | |||
 |
| Preheat oven to 400 degrees. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 15-20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon of sour cream. Yield: 8 servings or 6 large servings. Calories: 354; Fat:14.1g; Protein: 18.9g; Carbs: 36.3g; Fiber: 2.5g; Sodium: 620mg Note: I added about 1/2 cup extra colby/monterey jack cheese to the top of the casserole... I like cheese! A rotisserie chicken just makes 2 cups of shredded chicken. Once again, I think it would be even better with 3 cups of shredded chicken. Of course, both of these additions will increase the calories (minor detail!). |
