1 cup (4 ounces) 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 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
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 13×9 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 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 sour cream.
Makes 8 servings.
Jodi found this recipe in Cooking Light.