Ingredients:
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.
