…along with some cooked, diced chicken.
First, preheat oven to 400 degrees.
Then mix these ingredients in a large bowl:
1/4 c. shredded 4-cheese Mexican blend (I usually just use cheddar because that’s usually what I’ve got on hand)
1/3 c. nonfat milk
1/4 c. egg substitute (I just use an egg)
1 tsp. cumin
1/8 tsp. ground red pepper
1 (14 3/4 ounce) can cream style corn
1 (8 1/2 ounce) box corn muffin mix (I just used a portion of that bigger one pictured above)
1 (4-oz.) can chopped green chilies, drained
Stir just until moist. Pour into 9×13 baking dish sprayed with cooking spray.
Bake at 400 degrees for 15 minutes (or until firm).
Take out of the oven and poke it liberally with a fork.
Pour 1 (10-0z.) can red enchilada sauce over the top (we use mild because one time I used spicy and the kids did not like that).
Top the enchilada sauce with
2 c. shredded cooked chicken breasts and
3/4 c. more Mexican cheese.
Bake for another 15 minutes or until cheese melts.
Serve with sour cream and a little chopped cilantro.
(and a little love from someone who wanted to make the table up special 🙂