INGREDIENTS
14 3/4 oz
canned corn
2 cups
chicken breasts
8 1/2 oz
corn muffin mix
1/4 cup
egg substitute
4 oz
green chilies
1 tsp
ground cumin
1/8 tsp
ground pepper
1/3 cup
nonfat milk
1/2 cup
nonfat sour cream
10 oz
red enchilada sauce
1 cup
shredded mexican cheese blend