INGREDIENTS
2 cups
Chicken breasts, cooked
1 4 ounce can
chopped green chilies
1 14 3/4 ounce can
Cream-style corn
1/4 cup
Egg substitute
1
box Corn muffin mix
1/8 tsp
Red pepper, ground
1
Cooking spray
1 tsp
Cumin, ground
1/3 cup
Milk, nonfat
1 cup
Preshredded 4-cheese mexican blend cheese
1/2 cup
Sour cream, nonfat
1 10 ounce can
Enchilada sauce, red