INGREDIENTS:
1 cup shredded Kraft 2% Mexican Cheese Blend, divided
1/3 cup skim milk
1/4 cup egg beaters
1 tsp cumin
1/8 tsp cayenne
1 can Green Giant Cream Style Corn
1 box Jiffy corn muffin mix
1 (4 oz) can Old El Paso chopped green chiles
1 can red enchilada sauce
2 cups shredded, cooked chicken breast (I used store bought rotisserie)
Fat Free Sour Cream
DIRECTIONS:
1. Preheat oven to 400.
2. Combine 1/4 cup of the shredded mexican cheese with the next 7 ingredients in a large bowl (through the green chiles).
3. Pour mixture into a casserole dish which has been sprayed with Pam.
4. Bake mixture for 15-20 minutes until set.
Remove from oven; pierce with fork several times.
Pour enchilada sauce over entire surface of casserole.
Top with chicken, then sprinkle with remaining cheese.
5. Bake 15 more minutes. Remove from oven and let stand for 5 minutes. Cut into 8 equal squares and top with a dollop of sour cream.
NUTRITION:
Per serving:
Calories: 323
Carbs: 43
Fat: 8
Protein: 19
Sugar: 12
Iron: 6
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