 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
cooking light Ingredients:
3/4 c cheddar cheese, shredded |
0.33 c skim milk |
1/4 c egg substitute |
1 t cumin |
1/8 t red pepper flakes |
2 c corn |
8 1/2 oz corn muffin mix |
4 oz green chilis |
10 oz red enchilada sauce |
2 c shredded chicken breast |
1/2 c fat free sour cream |
Directions:
1. Preheat oven to 400*
2. Combine 1/4 c cheese and next 7 ingred.(thru chiles) in lrg bowl, stirring just til moist. Pour mixture into 13x9 baking dish coated with Pam.
3. Bake at 400* for 15 min. or til set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinle with remaining cheese. Bake at 400* til cheese melts; 15 min.
4. Remove from oven and let sit 5 min. Cut into 8 servings; top each serving with 1 T sour cream.
|
|