INGREDIENTS
14 3/4 oz
canned corn
4 oz
canned green chiles
2 cups
cooked shredded chicken breast
8 1/2 oz
corn muffin mix
1/4 cup
egg substitute
1/3 cup
fat-free milk
1 tsp
ground cumin
1/8 tsp
ground pepper
10 oz
red enchilada sauce
4 oz
shredded mexican cheese blend
1/2 cup
sour cream