Categories: chicken

Ingredients

• 1/3 cup fat free milk
• 1/4 cup egg substitute
• 1 1/2 tablespoon taco seasoning, divided
• 1/4 teaspoon ground red pepper
• 1 (14 3/4 ounce) can cream-style corn
• 1 (8.5 ounce) box corn muffin mix
• 1 (4 ounce) can chopped green chiles, drained
• 1 (10 ounce) can red enchilada sauce
• 2 cups shredded cooked chicken breast
• 3/4 cup shredded white cheese
• cilantro and crumbled Cotija cheese for topping

Directions

1. Preheat oven to 400°.

2. 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.

3. Pour mixture into a round pie plate coated with cooking spray.

4. Bake at 400° for 20-30 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.

5. 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.

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