Adapted from Cooking Light
Serves: 8 (7 points +)
- 1c. reduced- fat cheddar cheese, divided
- 1/3c.skim milk
- 1/4c. egg beaters
- 1 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1 (14.75 oz) can cream style corn
- 1 (8.5 oz) box corn muffin mix
- 1 (4 oz) can diced green chiles, drained
- 1 (10 oz) can red enchilada sauce
- 16 oz. boneless, skinless chicken breast, cooked and shredded
- 1/2 c. fat free sour cream
Preheat oven to 400 degrees. Combine 1/4 c. cheese and the next 7 ingredients in a large bowl. Pour into a 13 x 9 baking dish coated with cooking spray. Bake for 15 min. Pierce the entire surface with a fork; pour enchilada sauce over the top. Top with chicken; sprinkle with remaining 3/4 c. cheese. Bake for 15 minutes. Remove from oven and let stand for 5 min. Cut into 8 pieces and top each piece with1T. sour cream.
That sounds and looks really good! Can't wait to try it. Thanks for sharing the recipe.
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meg <3
This looks incredible!! I am adding it to my menu for next week. Thank you so much for posting all of these recipes. I have been on WW for almost 4 weeks now and I am always looking for good healthy recipes to try. I can't wait to look through all of your incredible recipes! :)
ReplyDeleteThis is amazing! The flavors are so good!! My family and I LOVED it! This will be on our "dinner" list for a long time! Thanks! :]
ReplyDeleteThank you, Live Life!
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