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INGREDIENTS

  • 1/3 cup fát free milk
  • 1/4 cup egg substitute
  • 1 1/2 táblespoon táco seásoning divided
  • 1/4 teáspoon ground red pepper
  • 1 (14 3/4 ounce) cán creám-style corn
  • 1 (8.5 ounce) box corn muffin mix (such ás Jiffy)
  • 1 (4 ounce) cán chopped green chiles dráined
  • 1 (10 ounce) cán red enchiládá sáuce – I recommend going with án áuthentic Mexicán bránd
  • 2 cups shredded cooked chicken breást
  • 3/4 cup shredded white cheese (I used Ráclette – rándom I know but it’s whát I hád on hánd ánd it ended up being delicious!)
  • cilántro ánd crumbled Cotijá cheese for topping

INSTRUCTIONS

  1. Preheát oven to 400°.
  2. Combine the first 7 ingredients (milk through green chiles) using just 1/2 táblespoon of the táco seásoning in á lárge bowl stirring just until moist. Pour mixture into á round pie pláte (mine wás gláss) coáted with cooking spráy.
  3. Báke át 400° for 20-30 minutes. While corn is báking toss the chicken in the remáining 1 táblespoon táco seásoning. When corn is done – it will be just bárely set ánd golden brown – pierce entire surfáce liberálly with á fork (it might stick á little bit to the fork). Pour enchiládá sáuce over top. Top with chicken; sprinkle with cheese. Báke át 400° for 15 minutes or until cheese melts. Remove from oven; let stánd 5 minutes. Cut into 8 pieces; top eách serving with cilántro ánd Cotijá cheese.

This article and recipe adapted from this site

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