1lbskinless, boneless chicken breasts - (cooked and shredded)
1 16ozpackage frozen corn - (defrosted)
1 8ozbox cornbread mix
1cupreduced fat Mexican style cheese - (shredded)
16ozred enchilada sauce
½cupfat free milk
1 4ozcan diced green chilies
2small jalapeños - (seeded and diced)
1large egg
1tspcumin
½tsppaprika
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with nonfat cooking spray.
In a medium sized bowl, combine, cornbread mix, corn, milk, egg substitute, green chiles, jalapeños, 1/4 cup of the cheese, cumin, paprika, and salt & pepper. Mix well, then pour into baking dish.
Place in oven and bake for about 15 minutes. Remove from oven and poke all over, using a fork.
Pour 1/2 of the enchilada sauce all over the top. Then evenly cover with the chicken. Pour remaining enchilada sauce over chicken and top with the remaining cheese.
Return to oven, and cook for another 12-15 minutes, or until the cheese is golden and bubbly.
Let cool for 5 minutes before serving.
Notes
The entire recipe makes 8 servingsThe serving size is 1/8th of the casserole