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| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 ounce, weight Monterey Jack Cheese, Shredded
- 1 ounce, weight Colby-Jack Cheese, Shredded
- 2 ounces, weight Sharp Cheddar Cheese, Shredded
- ⅓ cups Fat Free Milk
- ¼ cups Egg Substitute
- 1 teaspoon Ground Cumin
- ⅛ teaspoons Ground Red Pepper
- 14-¾ ounces, weight Canned Cream Style Corn
- 8-½ ounces, weight Jiffy Corn Muffin Mix
- 4 ounces, weight Canned Chopped Green Chiles, Drained
- 10 ounces, weight Canned Red Enchilada Sauce
- 2 cups Cooked Chicken Breast, Shredded
Preparation Instructions
Preheat oven to 400ºF. Spray a 9″ x 13″ baking pan with cooking spray.
Toss the 3 cheeses together.
Combine 1/4 cup of the cheese mixture, milk, egg substitute, cumin, red pepper, corn, corn muffin mix and chilies in a large bowl; stir just until moist. Pour mixture into baking dish.
Bake for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken, sprinkle with remaining cheese.
Bake for 15 minutes. Remove from oven and let stand 5 minutes.
Adapted from Cooking Light.
