"I finally remembered to send this to you......According to their nutritional info it would be 8 Points per serving, but when I figured it out according to the actual products I used, it came out to 42 Points for the whole recipe. I did leave off the sour cream though, I don't know why, because I love sour cream, but I just am not using it for this recipe I guess." Donelda
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl,
stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork;
pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese.
Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Yield: 8 servings
CALORIES 354 FAT 14.1g FIBER 2.5g
Cooking Light, NOVEMBER 2008
cblessum on 9/8/2010