1 cup shredded 4-cheese Mexican blend cheese

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-oz) can cream-style corn

1 (8.5-oz) box corn muffin mix (Martha White)

1 (4-oz) can chopped green chiles, drained

Cooking spray

1 (10-oz) can red enchilada sauce ( Old El Paso)

2 cups shredded cooked chicken breast

1/2 cup fat-free sour cream

Preparation: Preheat oven to 400. 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° 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° 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.

Calories 354
Caloriesfromfat 36 %
Fat 14.1 g
Satfat 7.1 g
Monofat 3.3 g
Polyfat 1.2 g
Protein 18.9 g
Carbohydrate 36.3 g
Fiber 2.5 g
Cholesterol 58 mg
Iron 1.7 mg
Sodium 620 mg
Calcium 179 mg