Everything about this says comfort food!
picture and recipe come from Cooklight
picture and recipe come from Cooklight this is my new favorite dinner!! it is so easy, quick and pretty cheap(about $6),healthy(the recipe comes from CookingLight) and SOOOO tasty! i have made twice now in less the 24 hours!
I've made it with boiled and chicken in a can, and both were wonderful,also i guess I can't read instructions very well because yesterday i mix the chicken in with all the other ingredients and it was just fine, you really can't mess this recipe up!!! I LOVE IT!!!
Yield: 8 servings
Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided (i just used cheddar cause it was all i had)
1/3 cup fat-free milk(any type of milk)
1/4 cup egg substitute ( i used 1 whole egg beaten)
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 (i used jiff)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
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
Preparation
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. 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.
Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided (i just used cheddar cause it was all i had)
1/3 cup fat-free milk(any type of milk)
1/4 cup egg substitute ( i used 1 whole egg beaten)
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 (i used jiff)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
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
Preparation
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. 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.
Add some avocados and tomatoes and call it good! Real good
2 comments:
I love that recipe. Thanks for making it for us for dinner yesterday, I am always amazed at how yummy it tastes for how simple it is to prepare...
Sounds delish, I will be serving it next week. I bet it would be good in tortillas, like a burrito!
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