Ingredients:
- 1/3 cup fat free milk
- 1/4 cup egg substitute (I used one egg, beaten.)
- 1 1/2 tablespoon taco seasoning, divided
- 1/4 teaspoon ground red pepper (I used cayenne.)
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
- 1 (4 ounce) can chopped green chiles, drained
- 1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
- 2 cups shredded cooked chicken breast (I used rotisserie.)
- 3/4 cup shredded white cheese
- cilantro and crumbled Cotija cheese for topping, optional
Directions:
- Preheat oven to 400°.
- Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
- Bake at 400° for 20-30
minutes (I baked for 30 minutes). While corn is baking, toss the chicken in the remaining 1
tablespoon taco seasoning. When corn is done – it will be just barely
set and golden brown – pierce entire surface liberally with a fork (it
might stick a little bit to the fork). Pour enchilada sauce over top.
Top with chicken; sprinkle with 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 cilantro and Cotija cheese.
*www.pinchofyum.com