INGREDIENTS
14 1/2 ozs
canned corn
8 1/2 ozs
corn muffin mix
2
egg whites
8 servings
fresh cilantro
4 ozs
green chilies
1/2 cup
low fat shredded mexican cheese blend
8 servings
low fat sour cream
10 ozs
red enchilada sauce
1/2 tsp
red pepper flakes
1/3 cup
skim milk
12 ozs
skinless boneless chicken breast
1 packet
taco seasoning