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
- Preheát oven to 400°.
- 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.
- 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
