52
Submitted by seesko
"Got this from Cooking Light Magazine. It is great. Even the kids like it.Nutritional InformationCalories:354 (36% from fat)Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9gCarbohydrate:36.3gFiber:2.5gCholesterol:58mgIron:1.7mgSodium:620mgCalcium:179mg"
photo by limeandspoontt 
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
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ingredients
- 1 cup preshredded 4-cheese Mexican blend cheese, divided
- 1⁄3 cup nonfat milk
- 1⁄4 cup egg substitute
- 1 teaspoon ground cumin
- 1⁄8 teaspoon ground red pepper
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
- 1 (4 ounce) can chopped green chilies, drained
- cooking spray
- 1 (10 ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breasts
- 1⁄2 cup nonfat sour cream
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directions
- Preheat oven to 400°F.
- Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish sprayed with cooking spray.
- Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 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 1 tablespoon sour cream.
Questions & Replies
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Reviews
-
DELISH!!! I used recipe #71916 for the enchilada sauce and recipe #345502 for the corn muffin mix. I also added about a cup of canned black beans to the chicken and mixed them with the enchilada sauce instead of just spreading it on top of the baked corn bread mixture. A definite keeper.
katdi
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My suggestions, based on other reviews:-I used 1 egg instead of the substitute-Cook the cornbread mix until it starts to get golden brown on the top (longer than 15 minutes)-Next time, I'll use a rotisserie chicken (even better if they have a southwest flavored one) for ease and for better chicken flavor.It was REALLY tasty - my husband and I ate most of the casserole dish that night and all that was left was only enough for lunch the next day! I liked it with plenty of Cholula on top.
Siren Chef
-
Super great recipe! I did some tweeking of it and did it with rotisserie chicken, Taco seasoning, extra enchilada sauce and black olives on top. Love It!
robert c.
-
This was simple & yummy. Used regular canned corn instead of creamed, and it worked out fine. Thanks!
TattooedMamaof2
-
So delish! I use this the day after I've made chicken taco meat in the crockpot, such a good way to use up those leftovers and it gives it an extra spice in the flavor!
jhathaway
See Also10 Guilt-Free Cookie Recipes
see 47 more reviews
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Tweaks
-
DELISH!!! I used recipe #71916 for the enchilada sauce and recipe #345502 for the corn muffin mix. I also added about a cup of canned black beans to the chicken and mixed them with the enchilada sauce instead of just spreading it on top of the baked corn bread mixture. A definite keeper.
katdi
-
This was simple & yummy. Used regular canned corn instead of creamed, and it worked out fine. Thanks!
TattooedMamaof2
-
My suggestions, based on other reviews:-I used 1 egg instead of the substitute-Cook the cornbread mix until it starts to get golden brown on the top (longer than 15 minutes)-Next time, I'll use a rotisserie chicken (even better if they have a southwest flavored one) for ease and for better chicken flavor.It was REALLY tasty - my husband and I ate most of the casserole dish that night and all that was left was only enough for lunch the next day! I liked it with plenty of Cholula on top.
Siren Chef
-
The whole family liked this one! This is a great way to use leftover chicken. I substituted frozen corn for creamed corn and added a little extra milk. I wish I'd seen the suggestion from Nasseh to use black beans instead!
Sarah Montgomery
-
Made for I Recommend Tag. This was an excellent dish and a great use for leftover chicken. Because of some allergies that I have, I needed to make a couple of substitutions for the enchilada sauce I used #306854 and for the cornbread mix, I used 1/2 cup + 2 T of gluten free flour, 1/2 cup cornmeal, 2 T sugar, 1/2 t baking powder and 1/4 t baking soda. I did have to bake the base layer a little longer than the recipe notes, but that wasn't an issue. Thanks for posting this seesko!
LARavenscroft
RECIPE SUBMITTED BY
seesko
United States
- 16 Followers
- 206 Recipes
- 9 Tweaks
I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight. I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
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