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Categories:
blend cheese milk egg substitute cumin red pepper corn corn muffin green chilies cooking spray enchilada sauce chicken sour cream
Viewed: 45 - Published at: 5 years agoIngredients
- 1 cup shredded Mexican blend cheese
- 1/3 cup milk
- 1/4 cup egg substitute
- 1 teaspoon cumin
- 1/8 teaspoon red pepper
- 1 (14 3/4 ounce) canned creamed corn
- 1 (8 1/2 ounce) box corn muffin mix (such as Jiffy or Martha White)
- 1 (4 ounce) can chopped green chilies
- cooking spray
- 1 (10 ounce) canned red enchilada sauce
- 2 cups shredded cooked chicken
- 1/2 cup sour cream
Method
- Preheat oven to 400 Degrees.
- Combine 1/2 Cheese and next 7 ingredients (through Chill's) in a large bowl,Stir until blended.
- Pour mixture into a 13X9 baking dish coated with cooking spray.
- Bake at 400 degrees for 15 minutes or until set.
- Pierce entire surface liberally with a fork and then pour enchilada sauce covering top.
- Top with shredded chicken and remaining cheese.
- Bake again at 400 degrees for 15 minutes remove from oven and let stand for 5 minutes cut up and serve with sour cream.
