This is another 'old' recipe from Cooking Light. It's easy and great for kids too. I'm sharing the original recipe with changes I've made in red.
1 c. (4 ounces) preshredded 4-cheese Mexican blend cheese, divided (I like to use Pepper Jack too.)
1/3 c. fat-free milk (I normally use 2% all the time.)
1/4 c. egg substitute (Can use 1 whole egg)
1 tsp. ground cumin
1/8 tsp. ground red pepper
1 (14 3/4-ounce) can cream-style corn (I use whole corn...I think the cream style is too sweet.)
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained (I use 2 cans or a bunch of fresh Hatch chilies.)
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream (I use low fat along with other garnishes)
Preheat oven to 400'.
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
Bake at 400° for 15 minutes or until set. I bake this a bit longer to ensure it's done. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with your choice of sour cream, avocado slices, chopped tomatoes, cilantro, limes, etc.
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