Me and my husband very much enjoyed this dish! It tasted just like tomales, only in casserole form (at least it did to us!). Not only did we serve it with sour cream, which is delish, but we all added some chalula as well as a side of Spanish rice. Yum yum!
Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute (I just used one egg)
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
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Directions
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 spray.
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. (I probably did more like 1 1/2 cups cheese, because I love it!) 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.
Gluten free: use a gluten free corn bread mix such as Pamela's or Amy's brand and add a bit more milk, more like 1/2 cup to the mixture. Also, double check your enchilada sauce. I used El Paso brand and it was ok with me.
Recipe and photo found on good-recipes.blogspot.com
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