Description

This casserole is super quick to make on those rushed weeknights. It's delicious and easy to make too. Follow the recipe or add your own desired ingredients. Serve with a salad and a side of black or refried beans, Spanish or Mexican rice and more enchila

Ingredients

• 4 oz. shredded 4 cheese Mexican blend cheese, divided
• 1/3 c. milk
• 1/4 c. egg substitute (or 2 egg whites)
• 1/2-1 t. ground cumin
• 1/2- 1 t. chili powder
• 1/8 t. ground red pepper flakes or to taste
• 14 3/4 oz. canned cream-style corn
• 8.5 oz. box corn muffin mix
• small or large can chopped green chiles, drained
• non-stick cooking spray
• 10 oz. canned red enchilada sauce
• 2 c. shredded cooked chicken breast (rotisserie chicken works great)
• 1/2 c. sour cream

Steps

1. Preheat oven to 400 degrees. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
2. Combine 1/4 c. shredded cheese and the next 8 ingredients in a large bowl, stirring just until moist. Place shredded chicken in the prepared baking dish, then pour this mixture over the chicken. i
3. Bake 15-20 minutes or until set. Pierce entire surface with a fork; pour enchilada sauce over top. Sprinkle with remaining 3/4 c. cheese.