high heat method. It was quick and easy! If you like your Mexican HOT choose the hot enchilada sauce.
1 cup (4oz) pre-shredded 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 (I used Jiffy)
1 (4-ounce) can chopped green chiles, drained
non-stick cooking spray
1 (10-ounce) can red enchilada sauce (I used Old El Paso mild)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400 degrees F.
2. Combine 1/4 cup cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into 9 x 13 inch baking dish coated with cooking spray.
3. Bake at 400 degrees F for 15 minutes or until set (I had to cook mine a little longer.) 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 degrees F for 15 minutes or until cheese melts. Remove from oven; let stand for 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Calories 354; Fat 14.1g; Carbohydrate 36.3g; Protein 18.9g; Fiber 2.5g.
9 Weight Watchers Points +
Adapted from Cooking Light
Thursday, August 4, 2011
Monday, August 1, 2011
Monday: Chicken Tamale Casserole (New Recipe for me)
Tuesday: Soup and Sandwiches, finger jello (Open House night at school)
Wednesday: Homemade Pizza (This is the dough I use), salad, Mom's Banana Bread
Thursday: Spaghetti Casserole, Low-Fat Low-Fat Bread Machine Italian Bread, salad
Friday: Weekday Lasagna 7 Points+, salad
Saturday: Cheesy Ranch Burgers, Oven fries, Oatmeal Raisin Bites
Sunday: Crockpot Taco Junk, baked tortilla chips