Okay, I made myself laugh by calling this recipe legit, but it was sooooo good! A lot of times new recipes do not turn out as good as I hoped, but Nick went back for a full serving of seconds, so I would say that this new recipe is a winner! The picture does not do the meal justice...
I love Mexican food. Its probably my favorite, so I like having recipes like this that have a Mexican flair. Yum. I found the original recipe on cooking light and you can find it here. I made adjustments to the recipe which are reflected in my description below.
Yields 8 Servings
Ingredients:
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg whites
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 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
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast (If you don't have it cooked yet, I wrote easy directions below.)
- 1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. If you do not have cooked chicken, you can easily make cooked shredded chicken in about 20 minutes. Put four or so chicken breasts in a pot of water with seasoning (I used cumin, paprika, chili powder, cumin, garlic, salt and pepper) bring to a boil, then turn down to simmer for 15 minutes. Shred with 2 forks.
3. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
4. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken and add more seasonings of choice if desired, then sprinkle with remaining 3/4 cup 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.
And then enjoy this scrumptious meal. Serves 8.
Here is the nutritional information for 1/8th of the pan which is filling!
~Court
2. If you do not have cooked chicken, you can easily make cooked shredded chicken in about 20 minutes. Put four or so chicken breasts in a pot of water with seasoning (I used cumin, paprika, chili powder, cumin, garlic, salt and pepper) bring to a boil, then turn down to simmer for 15 minutes. Shred with 2 forks.
3. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
4. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken and add more seasonings of choice if desired, then sprinkle with remaining 3/4 cup 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.
And then enjoy this scrumptious meal. Serves 8.
Here is the nutritional information for 1/8th of the pan which is filling!
- Calories: 354
- Calories from fat: 36%
- Fat: 14.1g
- Saturated fat: 7.1g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 1.2g
- Protein: 18.9g
- Carbohydrate: 36.3g
- Fiber: 2.5g
- 9 Weight Watchers Points
~Court
