Prep Time 10 minutes
Total Time 50 minutes
Serves 8
I stumbled upon this recipe while browsing Pinterest and I'm so glad I did! It is absolutely delicious. A must try!
Ingredients:
- ⅓ cup fat free milk
- ¼ cup egg substitute (or 1 whole egg)
- 1½ tablespoon taco seasoning, divided
- ¼ teaspoon ground red pepper
- 1 (14¾ 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
- ¾ cup shredded white cheese (I used a shredded Mexican blend)
- cilantro and additional cheese for topping
Instructions
- Preheat oven to 400°.
- Combine the first 7 ingredients (milk through green chiles), using just ½ 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. 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 additional shedded cheese.
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