Sunday, March 22, 2009


This is a new recipe for us, and it was a hit. I served it with a green salad and pineapple for dessert.

I did adjust the seasonings down a bit as Ally can't handle much heat. I reduced the cumin and the amount of chiles and enchilada sauce.

I found it on the Cooking Light website.


1 cup (4 oz) pre-shredded Mexican Blend cheese
1/3 cup low fat milk
1/4 cup egg substitute
1 t ground cumin
1/8 t ground red pepper
1 (14 3/4 - oz) can creamed corn
1 (8.5 - oz) box corn muffin mix
1 (4 - oz.) can diced green chiles, drained
1 910-oz.) can enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup sour cream

Preheat oven to 400.

Combine 1/4 cup cheese an next 7 ingredients in a large bowl, stirring just until moist. Pour mixture into a 13x9 inch baking dish which has been coated with cooking spray or oiled.

Bake for 15 minutes or until set. Pierce entire surface liberally with fork; pour enchilada sauce over top. Top with chicken and sprinkle with remaining cheese. Bake for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into squares, top each with sour cream.


Jennifer (Jen on the Edge) said...

I used to subscribe to Cooking Light (until I realized that I don't actually like cooking) and now most of the recipes I use are ones I saved. Their website is a great reference.

Mary Alice said...

This looks wonderful. I'm trying it.