Ingredients
Serves:8
1/3 cup fat free milk
¼ cup egg substitute
1½ tablespoon taco seasoning, divided
¼ teaspoon ground red pepper
1 (14¾ ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
2 cups shredded cooked chicken breast
¾ cup shredded white cheese (I used Raclette – random, I know, but it’s what I had on hand, and it ended up being delicious!)
cilantro and crumbled Cotija cheese for topping
Preparation
