INGREDIENTS
14 3/4 ozs
canned corn
2 cups
cooked shredded chicken breast
8 1/2 ozs
corn muffin mix
1 large
egg
10 ozs
enchilada sauce
4 ozs
green chiles
1/8 t
ground cayenne pepper
1 t
ground cumin
1 cup
reduced-fat shredded mexican cheese blend
1/3 cup
skim milk